Shelly's Recipe

WHITE RUSSIAN BLACKBERRY CHEESECAKE

Category: Cheesecake

Crust
1/2 cup butter
2 tbsp kahlua
2 cups shortbread cookie crumbs

Filling
1 cup blackberries
1-2 tbsp sugar
2-3 tbsp minute tapioca

Topping
2 (8 oz) pkg cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
1/2 cup whipping cream
1/4 cup kahlua
3 tbsp vodka
1/2 cup blackberry jelly
1 tbsp vodka

Garnish:
1 cup whipped topping
3 tbsp kahlua

Preheat oven to 350. Crust: Heat butter in a saucepan over medium heat until light brown, stirring constantly. Remove from heat. Stir in 2 tbsp kahlua. Add cookie crumbs, mix well. Press into bottom and half-way up side of greased 10 inch spring form pan.

Filling: Spread blackberries over crumbs. Sprinkle 1-2 tbsp sugar and tapioca.

Topping: Combine cream cheese and 1 cup sugar and mix well. Add eggs, one at a time, beating well after each addition. Add next 4 ingredients; mix well. Pour over blackberries. Place a shallow pan half-full of hot water on lower rack of oven. Bake cheesecake for 1 hour to 1 hour 15 minutes or until center is set.

Chill for several hours or overnight. Remove side of pan. Bring jelly to a boil in sauce, stirring frequently. Stir in the vodka. Drizzle by tspfuls 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 kahlua.