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1
Preheat oven to 300 degrees.
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2
If candied fruits are not already cut into small pieces, use knife to cut them into pieces about 1/4 inch in diameter.
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3
Put pieces of mixed fruit into small bowl and add Bourbon.
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4
Stir to blend.
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5
Set aside.
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6
Cheesecake batter may be made in bowl of food processor or electric mixer.
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7
If processor is used, it must have 12-cup capacity; otherwise it should be done in two steps using half the ingredients at a time.
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8
Place cream cheese, heavy cream, eggs, sugar and vanilla into container or bowl of food processor or mixer.
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9
Blend thoroughly.
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10
Add candied fruits with their liquid.
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11
If processor is being used, pulse mixture briefly.
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12
Do this only enough to blend fruit pieces without grinding them.
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13
Or blend them in electric mixer.
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14
Generously butter bottom and sides of cake pan measuring 8 inches wide and 3 inches deep.
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15
Do not use spring-form pan.
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16
Sprinkle pan inside with graham cracker crumbs and shake to coat bottom and sides.
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17
Shake out excess.
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18
Pour and scrape batter into prepared pan.
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19
Set pan inside a larger pan and pour boiling water around cake pan to depth of about 1 inch.
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20
Do not let edge of cheesecake pan touch sides of larger pan.
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21
Place pans thus arranged in oven and bake 2 hours.
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22
Turn off oven heat and let cake remain in oven one hour longer.
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23
Remove cake from water bath and place on a rack.
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24
Let stand two hours.
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25
Place a round cake plate over cake and carefully turn both upside down to unmold the cake.
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26
Serve lukewarm or at room temperature.
