Blackberry Cheesecake

READY IN: 2hrs 25mins


  • 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
  • 34
    cup sugar
  • 14
  • 5
    teaspoons cornstarch
  • 34
    teaspoon ground cinnamon
  • 1
    egg yolk
  • 12
    cup sweet blackberry wine
  • 2
    teaspoons almond extract
  • 1 14
    teaspoons vanilla extract
  • 23
    cup fresh blackberries (or frozen, thawed and drained blackberries)
  • 14
    cup chopped almonds, toasted


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