1. Grease the bottom of a 9 or 10 inch spring form pan but not the sides. I like to line the bootom of the pan with parchment paper for easy release later.
2. In a small bowl, combine the graham crumbs, sugar and melted butter. Press into the bottom of the prepared spring form pan.
3. Cream together the cream cheese and sugar well.
4. Add the eggs, one at a time, beating well after each addition.
5. Blend in the vanilla extract and whipping cream.
6. Pour over the prepared base and bake at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to brown at the edges and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)
7. Allow the cheesecake to cool thoroughly on a wire rack at room temperature before chilling it completely in the fridge. Top with Partridgeberry Apple Compote

To prepare the Partridgeberry Apple Compote

1. Simmer the partridgeberries, apple and sugar together gently for about 15 minutes or until the apples are fully cooked.
2. Cool thoroughly before spreading on top of the cheesecake.