The title of the recipe

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup strawberry and balsamic compote (see below)
• 1 cup fresh strawberries, sliced
• Crumble mixture (see below)

Strawberry and Balsamic Compote

• 2 cups hulled and sliced strawberries
• 1/4 cup granulated sugar
• 2 tablespoons balsamic vinegar

Combine the strawberries and sugar in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the mixture is syrupy. Stir in the balsamic vinegar.

Crumble Mixture

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 cup rolled oats
• 1/4 cup brown sugar

Combine the flour and sugar in a bowl. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the oats and brown sugar.

Instructions

1. Preheat the oven to 350°F.
2. Prepare the crumble mixture as described above.
3. In a separate bowl, beat the cream cheese until smooth. Add the granulated sugar, eggs, and vanilla extract, beating until well combined.
4. Stir in the strawberry and balsamic compote.
5. Pour the cheesecake batter into a 9-inch springform pan.
6. Top with sliced strawberries.
7. Sprinkle the crumble mixture evenly over the top of the cheesecake.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
9. Allow the cheesecake to cool completely on a wire rack.
10. Serve warm or at room temperature.