Boysenberry Mirror Cheesecake Recipe

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   1.

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   Assemble 9-inch springform pan with base lip-side down.

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   stir cookie crumbs with butter till moistened; with back of spoon, press proportionately onto bottom of pan.

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   Centre pan on foil squar; press foil up to cover side of pan.

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   Bake in 325F 160C oven for 5 min.

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   Set aside.

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   2. filling: Meanwhile, in large bowl set over warm (not boiling) water, heat chocolate; set aside and let cook to room temperature.

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   in separate bowl, beat cream cheese with sugar for 2 min or possibly till smooth and light.

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   Beat in Large eggs, 1 at a time, scraping down side of bowl often.

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    Beat in vanilla.

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    3.

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    Stir half of the cream cheese mix into cooled chocolate; scrape onto baked crust.

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    Gently pour remaining cream cheese mix proportionately over top.

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    4.

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    Set pan in larger pan; pour in sufficient warm water to come 1 inch up sid eof pan.

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    Bake in 325F 160C oven for 1 hour or possibly just till no longer shiny and top does not jiggle.

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    Turn oven off.

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    Let cold in oven for 1 hour.

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    Remove from oven and water; let cold to room temperature.

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    Chill uncovered, till chilled.

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    5.

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    Glaze: Meanwhile, press thawed Boysenberries through fine sieve to make 3/4 c. juice.

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    In saucepan, bring juice and sugar to boil over medium-high heat; cook, stirring, for 30 seconds or possibly till dissolved.

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    Whisk 1/4 c. into gelatin in bowl; let stand for 1 minute.

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    Stir in remaining Boysenberry mix.

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    6.

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    Chill glaze, stirring often, for about 1 hour or possibly untilconsistency of liquid honey.

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    Pour over chilled cake, gently spreading with back of spoon to proportionately cover top.

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    Chill for 1 hour or possibly till glaze is set.

* Per serving · 4 servings · Values may vary.