Berry Cheesecake

• 8 oz gingersnap cookies, coarsely chopped
• 6 tbsp (3/4 stick) unsalted butter, melted
• 1/2 tsp ground cinnamon
• 2 pkg (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 None eggs, lightly beaten
• 2 1/2 cups heavy cream
• 1/4 cup Cointreau or Grand Marnier
• 1 cup raspberries
• None None Mixed berries, to serve
• None None Powdered sugar, to dust

1. Preheat the oven to 325u0b0F. Lightly grease a 9-inch springform pan. Line bottom and side with parchment paper.
2. Process cookies in a food processor until finely crushed. Add butter and cinnamon. Process to combine. Press mixture firmly and evenly into bottom of prepared pan. Refrigerate for 20 mins.
3. Beat cream cheese and sugar in a large bowl with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add 1 1/4 cups of the cream and liqueur, beating until smooth. Fold in berries. Pour mixture over cookie crust, smoothing surface.
4. Bake 45-50 mins, until just set and slightly wobbly in center. Turn oven off and allow cheesecake to cool with door ajar for 1 hour. Cover and refrigerate overnight.
5. Whip remaining 1 1/4 cups cream to soft peaks. Spoon over top of cheesecake and pile with fresh berries. Dust with powdered sugar to serve.

cookies, unsalted butter, ground cinnamon, cream cheese, sugar, eggs, heavy cream, raspberries, mixed berries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/32735 (may not work)