You will need:
For the Berries –
2 pints each of strawberries, blueberries, and raspberries or 2 – 12 oz.packages of frozen mixed berries, thawed and drained
For the Cheesecake
(4) 8 oz. pkg softened cream cheese
1 cup sugar
2 tsp. vanilla extract
4 large eggs
For the Cobbler
2/3 c quick oats
2/3 c brown sugar
2/3 c flour
1 tsp cinnamon
1/2 tsp nutmeg
3/4 c butter, softened
For the Cake
2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c butter, softened
1 cup sugar
3 large eggs, at room temperature
2 tsp. vanilla
3/4 cup milk
Directions
• Preheat oven to 350 degrees.
• Mix 1/2 berries with 1/2 cup of sugar. Set aside.
• In bowl, beat together cream cheese and 1 cup of sugar until combined. Add 2 tsp vanilla; mix well. Add 4 eggs, one at a time, until combined.
• In another bowl, mix, quick oats, brown sugar and 2/3 cup flour. Add cinnamon and nutmeg. Mix well. Add 3/4 cup softened butter until mixture is completely moist and crumbly.
• In another bowl combine cake flour, baking powder, and salt with a whisk. Set aside. In a large bowl, cream 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat 3 eggs in one at a time until combined. Add 2 tsp of vanilla and mix until combined. Slowly beat in flour mixture and milk, alternating until smooth. Pour half of batter into greased 9×13 pan.
• Pour cream cheese batter over cake batter. Sprinkle half of berry mixture, without sugar, over entire surface of cake. Sprinkle oat crumble evenly over top of berries.
• Bake at 350 for 50 minutes. Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving.
