White Russian Blackberry Cheesecake

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White Russian Blackberry Cheesecake

 

Crust:

1/2 cup butter or margarine

2 tablespoons Kahlua

2 cups shortbread cookie crumbs

1 cup blackberries

1 to 2 tablespoons granulated sugar

2 to 3 tablespoons minute tapioca

 

Filling:

16 ounces cream cheese, softened

1 cup granulated sugar

3 eggs

1 cup sour cream

1/2 cup whipping cream

1/4 cup Kahlua

3 tablespoons vodka

 

Topping:

1/2 cup blackberry jelly

1 tablespoon vodka

1 cup whipped topping

3 tablespoons Kahlua

 

Heat oven to 350 degrees.

Heat butter in saucepan over medium heat until light

brown, stirring constantly. Remove from heat. Stir in

the 2 tablespoons Kahlua. Add cookie crumbs; mix well.

Press onto bottom and halfway up side of greased

10-inch springform pan. Spread blackberries over

crumbs. Sprinkle with 1 to 2 tablespoons sugar and

tapioca.

Combine cream cheese and the 1 cup sugar in mixer

bowl; mix well. Add eggs one at a time, beating well

after each addition. Add sour cream, whipping cream,

the 1/4 cup Kahlua and the 3 tablespoons vodka; mix

well. Pour over blackberries. Place shallow pan half

full of hot water on lower rack of oven. Bake

cheesecake for 1 hour to 1 hour and 15 minutes or

until center is set.

Chill for several hours to overnight. Remove side of

pan. Bring blackberry jelly to a boil in saucepan,

stirring frequently. Stir in the 1 tablespoon vodka.

Drizzle by teaspoonsful over side of cheesecake. Pour

remaining jelly mixture over top of cheesecake,

spreading to edge. Chill until set. Garnish with

mixture of whipped topping and the 3 tablespoons

Kahlua.

Yields 16 servings.

 

 

 

 

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