Categories: Blackberries, Cheesecake, Dessert

Ingredients

• Vanilla Cookie Crust:
• 11 vanilla cream-filled sandwich style cookies, crushed
• 3 tablespoons chopped almonds, toasted
• 3 tablespoons butter or 3 tablespoons margarine, melted
• Blackberry Filling:
• 24 ounces cream cheese
• 3/4 cup sugar
• 1/4 cup sour cream
• 5 teaspoons cornstarch
• 3/4 teaspoon ground cinnamon
• 3 eggs
• 1 egg yolk
• 1/2 cup sweet blackberry wine
• 2 teaspoons almond extract
• 1 1/4 teaspoons vanilla extract
• 2/3 cup fresh blackberries (or frozen, thawed and drained blackberries)
• 1/4 cup chopped almonds, toasted

Directions

1. In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.

2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.

3. Beat with an electric mixer until smooth.

4. Add in eggs and egg yolk, one at a time; beating well after each addition.

5. Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.

6. Pour the cream cheese mixture over the crust.

7. Bake at 350° for 15 minutes; decrease heat to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.

8. Remove cake from the oven and run a knife around the inside edge of the pan.

9. Chill, uncovered, overnight.

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