Blackberry Cheesecake II

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Blackberry Cheesecake Recipe The Ingredients 1 1/2 Cups of Sugar Cookie 1/4 pound (1 Stick) of melted Butter 1/4 Cup of Sugar 4 (8 ounce) bar of softened Cream Cheese 1 Cup of Confectionary Sugar 1/4 Cup of All-Purpose Flour 2 1/2 Tablespoon of Lemon Juice 1 Teaspoon of of Vanilla Extract 3 Eggs 2 Egg Yolks 1 Cup of Sour Cream 1 1/2 Cup of Blackberry Crushed 1 Cup of Blackberry 2 Tablespoons of Port Wine

The Directions

For the Crust: Make your Sugar Cookie crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin. Mix Sugar Cookie, sugar and melted butter in a bowl. Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side and freeze.

For the Filling: Preheat Oven at 350°F. Using an electric mixer blend cream cheese and sour cream on low speed in a mixing bowl.  Use spatula to scrape sides and paddle of mixer. Add in the confectionary sugar slowly, and continue to beat until creamy. Add in flour, lemon juice and extract and continue to mix. Add in eggs and yolk one at a time and continue to mix a lowest speed until eggs and yolks are incorporated in the batter Fold in Blackberries.

Pour the mixture into your crust and use offset spatula to help scoop out the batter. Bake for 1 hour or until center jiggles and the top is slightly brown Remove from oven and let cool on a wire rack. Place in the refrigerator and allow to set.

For the Topping: Mix blackberries and port wine in a small bowl.  Garnish each serving with a spoonful of topping and enjoy your Blackberry Cheesecake. 

To help your cheesecake come out just right, check out these cheesecake baking tips.