Thick And Creamy Upside-Down Cheesecake (For The Crust Lovers!)

Crush your graham crackers in a food processor. You're looking for a very fine gravel consistency, not powder dust. A few small pebbles remaining are fine.
31 graham crackers sheets
Melt butter in microwave or on the stovetop. In a large mixing bowl, combine and mix graham cracker crumbs, sugars, the melted butter, and salt. Squeeze a small amount of crumbs in your hand. It should feel like wet sand and bind together. If crumbs appear too dry, mix in more melted butter.
¼ cup granulated sugar, 1 tablespoon brown sugar, ¾ cup + 1 tablespoon butter, ¼ teaspoon salt
Pour crumb mixture into your springform pan. Use a ramekin or cup with straight sides to spread crust evenly. Take your time and press down firmly so the crust walls reach all the way to the top of the pan rim. Chill crust in the fridge as you work on the fruit compote and cheesecake filling.

Combine fruit, sugar, and lemon juice in a medium saucepan on medium heat. Stir regularly as it thickens to a jammy consistency and coats the back of a spoon. This can take 15-30 mins depending on the fruit and heat level. Remove from heat and allow to cool completely. If you plan on making the cheesecake filling immediately, you can also place saucepan in fridge to cool faster.
2½ cup fresh or frozen fruit, ½ cup granulated sugar, ½ large lemon

Using a stand or handheld mixer on LOW SPEED, whisk together room temperature cream cheese, mascarpone cheese, sifted powdered sugar, and sour cream. Add in the vanilla bean paste and mix. Finally, pour in the heavy cream and continue to whip on low until consistency holds its shape and resembles thick spreadable bagel smear.
24 oz cream cheese, 8 oz mascarpone cheese, 1 cup powdered sugar, ¼ cup sour cream, 3 teaspoon vanilla bean paste, 1½ cup heavy whipping cream

Scoop about ⅔ of the cheesecake filling (approx 850-875g) in the crust and spread evenly. Make a center well or crater in the center by spooning the filling out and up the sides against the crust walls. Some crumbs will detach, just try to keep it to a minimum.
Pour in the cooled fruit compote inside the center well. Scoop remaining cheesecake filling on top and spread evenly to encase and cover the fruit. The filling should now come up close to the rim of the pan as the crust.
Chill in fridge for 4 hours minimum (preferably overnight). When ready to serve, place a large round plate upside-down on top the pan. Invert it quickly and place plate down. Release the springform side and gently peel off the bottom. Smack the crust with a serving spoon and enjoy!

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