Blackberry Cheesecake

• Vanilla Cookie Crust
• 11 vanilla cream-filled sandwich style cookies, crushed
• 3 tablespoons chopped almonds, toasted
• 3 tablespoons butter or 3 tablespoons margarine, melted
• Blackberry Filling
• 24 ounces cream cheese
• 3/4 cup sugar
• 1/4 cup sour cream
• 5 teaspoons cornstarch
• 3/4 teaspoon ground cinnamon
• 3 eggs
• 1 egg yolk
• 1/2 cup sweet blackberry wine
• 2 teaspoons almond extract
• 1 1/4 teaspoons vanilla extract
• 2/3 cup fresh blackberries (or frozen, thawed and drained blackberries)
• 1/4 cup chopped almonds, toasted

1. In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3. In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
4. Beat with an electric mixer until smooth.
5. Add in eggs and egg yolk, one at a time; beating well after each addition.
6. Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
7. Pour the cream cheese mixture over the crust.
8. Bake at 350u0b0 for 15 minutes; decrease heat to 225u0b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
9. Remove cake from the oven and run a knife around the inside edge of the pan.
10. Chill, uncovered, overnight.

vanilla cookie crust, vanilla cream, almonds, butter, filling, cream cheese, sugar, sour cream, cornstarch, ground cinnamon, eggs, egg yolk, sweet blackberry wine, almond, vanilla, fresh blackberries, almonds

Taken from www.food.com/recipe/blackberry-cheesecake-321819 (may not work)