Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

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.
White Russian Blackberry Cheesecake 307

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