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White Russian Blackberry Cheesecake




Source of Recipe


Azlinda


List of Ingredients




White Russian Blackberry Cheesecake


Base:
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


Recipe




Preheat oven to 350 degrees.

Heat butter in saucepan over medium heat until light brown, stirring constantly. Remove from heat. Stir in 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 1 cup sugar in mixer bowl; mix well. Add eggs one at a time, beating well after each addition. Add sour cream, whipping cream, 1/4 cup Kahlua and 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 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 3 tablespoons Kahlua.

Yield: 16 servings.