Berry Ripple Cheesecake

• 1 cup flour
• 1/2 cup self rising flour
• 6 tablespoons butter cold, cubed
• 1/4 cup sugar
• 1 tablespoon ground almonds
• 3 packages cream cheese 8 oz each, chopped, at room temperature
• 1/2 cup sugar
• 4 eggs
• 2/3 cup heavy cream
• 1/4 cup flour
• 10 ounces frozen berries mixed, thawed, well drained, pureed
• mixed berries
• powdered sugar

1. Preheat the oven to 350u0b0F. Lightly grease a 9-inch springform pan.
2. For the crust, sift flours into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in sugar and almonds. Gradually add enough water (about 1/4 cup) to form a pliable dough. Wrap in plastic wrap. Refrigerate for at least 30 mins.
3. Roll out pastry between 2 sheets of parchment paper to a 14-inch circle. Press into pan to line bottom and side. Trim edges. Refrigerate for 10 mins. Prick bottom with a fork. Line with parchment paper and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans. Cool
4. For the filling, beat cream cheese and sugar in a large bowl with an electric mixer until creamy. Add eggs one a time, beating well after each addition. Mix in cream and flour until smooth. Pour into crust. Swirl berry puree through the filling.
5. Bake for 50-55 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. Top with fresh mixed berries and dusted with powdered sugar.

flour, flour, butter cold, sugar, ground almonds, cream cheese, sugar, eggs, heavy cream, flour, mixed berries, powdered sugar

Taken from www.yummly.com/recipe/Berry-Ripple-Cheesecake-1399091 (may not work)