Kalua's White Russian Blackberry Cheesecake
Ingredients:
1/2 C. butter or margarine
2 T. Kahlua
2 C. shortbread cookie crumbs
1 C. blackberries
1 to 2 T. sugar
2 to 3 T. Minute tapioca
16 oz. cream cheese, softened
1 C. sugar
3 eggs
1 C. sour cream
1/2 C. whipping cream
1/4 C. Kahlua
3 T. vodka
1/2 C. blackberry jelly
1 T. vodka
1 C. whipped topping
3 T. Kahlua
Directions:
Preheat oven to 350° F. Heat butter in saucepan over medium heat until light
brown, stirring constantly. Remove from heat. Stir in 2 tablespoons Kahlua.
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 1 cup sugar in mixer bowl; mix well. Add eggs one at
a time, beating well after each addition. Add sour cream, whipping cream, 1/4
cup Kahlua and 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 1 tablespoon vodka.
Drizzle by teaspoonfuls 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 3 tablespoons Kahlua. Yield: 16 servings.
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