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1
Preheat oven to 350F.
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2
Finely grind ground cookies, nuts and sugar in processor.
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3
Add butter and vanilla; process until moist crumbs form.
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4
Press onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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5
Wrap outside of pan with foil.
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6
Bake until crust is light golden, about 15 minutes.
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7
Cool.
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8
Maintain oven temperature.
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9
Scrape seeds from vanilla beans into heavy small saucepan; add beans.
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10
Add cream and bring to boil.
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11
Cool completely.
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12
Discard beans.
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13
Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
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14
Add vanilla-cream mixture, sour cream and vanilla extract and beat until well blended.
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15
Beat in eggs 1 at a time.
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16
Gently mix 1 basket raspberries, 1 basket blueberries and cornstarch in medium bowl.
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17
Pour 2/3 of filling into crust.
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18
Sprinkle berry mixture over.
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19
Pour remaining filling over berries to cover.
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20
Bake until cake is golden and begins to crack around edges but still moves slightly in center when pan is shaken, about 1 hour 10 minutes.
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21
Let cool 10 minutes (cake will fall).
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22
Mix sour cream, sugar and vanilla in small bowl to blend.
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23
Gently press down any raised edges of cake.
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24
Spoon topping evenly over cake.
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25
Bake 10 minutes.
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26
Cool cake on rack.
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27
Refrigerate overnight.
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28
(Can be prepared 2 days ahead.
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29
Keep refrigerated.)
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30
Melt jam in small saucepan over low heat.
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31
Brush some jam over top of cake.
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32
Arrange remaining berries atop cake.
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33
Gently brush berries with remaining jam.
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34
(Can be made 8 hours ahead.
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35
Keep chilled.)
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36
Run small sharp knife around pan sides to loosen cake.
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37
Remove pan sides.
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38
Place cake on platter.
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39
Serve cold.
