Description
A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons white sugar
- 3 tablespoons melted butter
- 3 (8 ounce) packages cream cheese
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ⅓ cup Irish cream liqueur
- 4 eggs
- 1 cup sour cream
- ¼ cup white sugar
Instructions
- Mix together cracker crumbs
- 3 tablespoons sugar
- and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown – about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
- Using electric mixer
- beat cream cheese
- 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time
- beating just until combined. Pour filling over crust in pan. Bake until edges are puffed
- and center no longer moves when pan is shaken
- about 1 to 1/2 hours. Transfer cheesecake to rack
- and cool 10 minutes. Maintain oven temperature.
- Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake
- and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
Servings: 12