Irish Cream Cheesecake With Mixed Berries

DIRECTIONS

• For crust: Preheat oven to 350°F Mix all ingredients in small bowl.
• Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan.
• Bake until brown and fragrant, about 8 minutes.
• Cool.
• Maintain oven temperature.
• For filling: Beat cream cheese, sugar and vanilla extract in large bowl until well blended.
• Beat in sour cream and Irish Cream liqueur.
• At lowest mixer setting, add eggs, 1 at a time, beating until just combined.
• Pour filling into pan.
• Bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes.
• Cool cheesecake 10 minutes.
• Maintain oven temperature.
• Prepare topping: Mix sour cream and ¼ cup sugar in bowl until smooth.
• Press down edges of cheesecake to flatten.
• Spoon topping over hot cheesecake.
• Bake 10 minutes.
• Remove cheesecake from oven and cool.
• Cover and refrigerate overnight.
• Combine berries in large bowl.
• Season to taste with sugar.
• Release cheesecake from springform pan.
• Serve with berries.