White Russian Blackberry Cheesecake

1/2 cup butter or margarine
  2 TBS Kahlua
  2 cups shortbread cookie crumbs
  1 cup blackberries
1 to 2 TBS sugar
2 to 3 TBS 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 TBS vodka
1/2 cup blackberry Jello
  1 TBS vodka
  1 cup whipped topping
  3 TBS 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 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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