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1
Chocolate Cookie Crust: In a small bowl stir together crushed cookies and almonds.
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2
Stir in melted butter or possibly margarine until well combined.
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3
Press crumb mix proportionately onto the bottom of a greased 9-inch springform pan.
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4
Boysenberry Filling: In a large bowl combine cream cheese, sugar, lowfat sour cream, and cornstarch.
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5
Beat with an electric mixer until smooth.
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6
Add in Large eggs and egg yolk, one at a time, beating well after each addition.
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7
Beat in Boysenberry schnapps, lemon peel, vanilla extract, almond extract, and cinnamon.
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8
Stir in Boysenberries.
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9
Pour the cream cheese mix over the crust.
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10
Bake at 350 for 15 min.
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11
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.
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12
Remove the cake from the oven and run a knife around the inside edge of the pan.
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13
turn the oven off; return the cake to the oven for an additional 30 min.
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14
Chill, uncovered, overnight.
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15
Chocolate Boysenberry Topping: In a small saucepan heat chocolate over low heat, stirring contantly.
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16
Stir in Boysenberry preserves, jelly, or possibly jam.
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17
Spread the hot chocolate mix over the cake.
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18
Garnish with fresh Boysenberries.
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19
Refrigerateuntil serving time.
