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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 12 |
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Cheesecake Extraordinaire Ingredients:
11 vanilla cream-filled sandwich style cookies, crushed |
3 tablespoons chopped almonds, toasted |
3 tablespoons butter or 3 tablespoons margarine, melted |
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.
3. In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
4. Beat with an electric mixer until smooth.
5. Add in eggs and egg yolk, one at a time; beating well after each addition.
6. Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
7. Pour the cream cheese mixture over the crust.
8. 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.
9. Remove cake from the oven and run a knife around the inside edge of the pan.
10. Chill, uncovered, overnight.
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