White Russian Blackberry Cheesecake

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
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes