White Russian Blackberry Cheesecake
1/2 cup butter or margarine 2 Tbsp Kahlua 2 cups shortbread cookie crumbs 1 cup blackberries 1 to 2 Tbsp sugar 2 to 3 Tbsp Minute tapioca 16 oz 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 Jello 1 Tbsp vodka 1 cup whipped topping 3 Tbsp Kahlua
Preheat oven to 350 degrees 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 spring form 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