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White Russian Blackberry Cheesecake
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Crust:
1/2 cup butter or margarine
2 tablespoons Kahlúa
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 Kahlúa
3 tablespoons vodka
Topping:
1/2 cup blackberry jelly
1 tablespoon vodka
1 cup whipped topping
3 tablespoons Kahlúa
Preheat oven to 350 degrees F.
Heat butter in saucepan over medium heat until light brown, stirring constantly. Remove from heat. Stir in the 2 tablespoons Kahlúa. 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 Kahlúa 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 Kahlúa.
Yield: 16 servings.
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