Shelly's Recipe

BRANDY ALEXANDER CHEESECAKE

Category: Cheesecake

1 (10-oz.) box chocolate-flavored bear-shaped graham crackers, crushed (about 2 1/4 cups)
6 tablespoons butter, melted
2 tablespoons sugar, divided
4 (8-oz.) packages cream cheese, softened
1 1/4 cups sugar
3 tablespoons cornstarch
4 large eggs, at room temperature
4 tablespoons brandy, divided
4 tablespoons creme de cacao, divided
1 (16-oz.) container sour

Garnishes: blackberries, currants, raspberries, strawberries

Preheat oven to 32Stir together crushed graham crackers, butter, and 1 Tbsp. sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes.

Beat cream cheese, 1 1/4 cups sugar, and cornstarch at medium speed with an electric mixer 2 to 3 minutes or until smooth. Add eggs, 1 at a time, beating at low speed just until yellow disappears after each addition. Add 3 Tbsp. brandy and 3 Tbsp. creme de cacao, and beat just until blended. Pour into prepared crust. Bake for 1 hour or just until center is almost set. During last 2 minutes of baking, stir together sour cream and remaining 1 Tbsp. sugar, 1 Tbsp. brandy, and 1 Tbsp. creme de cacao.

Spread sour cream mixture over cheesecake. Bake for 8 more minutes. Remove cheesecake from oven; gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours). Cover and chill 8 to 24 hours. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.

Note: To freeze up to one month, wrap springform pan tightly with aluminum foil, and slide into a zip-top plastic freezer bag.