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-CRUST-
1 c Graham cracker crumbs
3 tb Sugar
3 tb Butter, melted
FILLING
3 8-oz packages cream cheese,
-room temperature
1 c Sugar
2 ts Vanilla extract
1 c Sour cream
1/3 c Baileys Original Irish Cream
-liqueur
4 lg Eggs
TOPPING
1 c Sour cream
1/4 c Sugar
1 1-pint basket strawberries,
-stemmed, halved
1 1/2-pint basket raspberries
1 1/2-pint basket blackberries
Sugar
FOR CRUST: Preheat oven to 350’F. Mix all ingredients in small bowl.
Press crumb mixture onto bottom (not sides) of 9-inch-diameter
springfonn pan with 2 3/4-inch-high sides. Bake until brown, about 8
minutes. Transfer to rack and cool. Maintain oven temperature.
FOR FILLING: Using electric mixer, beat cream cheese, sugar and
vanilla extract in large bowl until well blended. Beat in sour cream
and Irish cream liqueur. Add eggs 1 at a time, beating just until
combined.
Pour filling over crust in pan. Bake until edges are puffed and
center no longer moves when pan is shaken, about 50 minutes. Transfer
cheesecake to rack and cool 10 minutes. Maintain oven temperature.
MEANWHILE, PREPARE TOPPING: Mix sour cream and 1/4 C sugar in bowl
until smooth.
Press down edges of cheesecake to flatten. Spoon topping over hot
cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool.
Cover and refrigerate overnight.
Combine strawberries, raspberries and blackberries in large bowl.
Season to taste with sugar. Release pan sides from cheesecake. Cut
cheesecake into wedges. Serve with berries.
Yields
12 servings
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