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Crust: Position rack in center of oven and preheat to 350 degrees.
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Butter 9 inch diameter springform pan with 2 3/4 inch high sides.
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Grind cookies in processor.
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Add in butter and sugar an blend till moist crumbs form.
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Press onto bottom and 2 1/4 inches up sides of pan.
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Filling: Using electric mixer, beat cream cheese in a larger bowl till smooth.
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Add in sugar, chocolate, and liqueur and beat till well blended.
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Add in Large eggs 1 at a time, beating each addition just till combined.
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Fold in cream.
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Pour filling into crust lined pan.
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bake till filling is almost set but center still moves slightly when pan is shaken (about 55 min).
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Transfer to rack.
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To Serve: Serve cheesecake with Blackberry sauce and additional berries separately.
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use a bought pie crust, this recipe makes sufficient filling for two pies.
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15
When Evelyn unveiled the dessert at a recent coop dinner, we quickly understood why the main course had been a large salad.
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Chocolate Blackberry Cheesecake with Blackberry sauce.
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It doesn't get much better folks.
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I would venture to say which this definitely makes the list of the best 10 desserts I have ever had.
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There was a hush as we started to bite into the cheesecake.
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A few moans, and then I couldn't bear the thought of not having the recipe, any longer.
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Here it is, as it appears in the Jan. issue of Bon Appetit.
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Enjoy!
