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Ingredientes
- 11 x Lowfat milk chocolate sandwich cream cookies, crushed
- 3 Tbsp. Minced almonds, toasted
- 3 Tbsp. Butter or possibly margarine, melted
- 24 ounce Cream cheese
- 3/4 c. Sugar
- 1/4 c. Lowfat sour cream
- 5 tsp Cornstarch
- 3 x Large eggs
- 1 x Egg yoylk
- 1/3 c. Blackberry schnapps
- 1 tsp Finely shredded lemon peel
- 1 tsp Vanilloa extract
- 1 tsp Almond extract
- 1/2 tsp Grnd cinnamon
- 1/2 c. Fresh Blackberries
- 3 ounce Semisweet chocolate, coarsely minced
- 1/4 c. Blackberry preserves, jelly, or possibly jam Fresh Blackberries
Direcciones
- Chocolate Cookie Crust: In a small bowl stir together crushed cookies and almonds. Stir in melted butter or possibly margarine until well combined. Press crumb mix proportionately onto the bottom of a greased 9-inch springform pan.
- Blackberry Filling: In a large bowl combine cream cheese, sugar, lowfat sour cream, and cornstarch. Beat with an electric mixer until smooth. Add in Large eggs and egg yolk, one at a time, beating well after each addition. Beat in Blackberry schnapps, lemon peel, vanilla extract, almond extract, and cinnamon. Stir in Blackberries. Pour the cream cheese mix over the crust.
- Bake at 350 for 15 min. Lower the temperature to 225 and bake for 1 hour and 10 min or possibly until the center no longer looks wet or possibly shiny. Remove the cake from the oven and run a knife around the inside edge of the pan.
- turn the oven off; return the cake to the oven for an additional 30 min. Chill, uncovered, overnight.
- Chocolate Blackberry Topping: In a small saucepan heat chocolate over low heat, stirring contantly. Stir in Blackberry preserves, jelly, or possibly jam.
- Spread the hot chocolate mix over the cake. Garnish with fresh Blackberries. Refrigerateuntil serving time.
- Makes 12 to 18 slices.
