Very Berry Cheesecake
|Crumbs||2 Cup (32 tbs) (From Basic Honey Cookies)|
|Butter||5 Tablespoon, melted|
|Cream cheese||24 Ounce, softened|
|Honey||1⁄3 Cup (5.33 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Raspberries||3⁄4 Cup (12 tbs)|
|Cornstarch||2 Tablespoon (Divided)|
|Water||3⁄4 Cup (12 tbs) (Divided)|
|Blueberries||3⁄4 Cup (12 tbs)|
|Blackberries||3⁄4 Cup (12 tbs)|
To make the cake: Preheat oven to 350° F.
In a 9-inch springform pan, mix together cookie crumbs and butter until well blended.
Press firmly on bottom of pan.
In a large bowl, beat cream cheese until fluffy.
Beat in honey, eggs, and then sour cream and vanilla.
Pour on top of prepared crust.
Bake on middle shelf of oven for 1 hour and 10 minutes.
Cool in pan.
Run knife around edge.
Release springform, and carefully slide cheesecake onto a plate with spatula.
To make the topping: In a small saucepan, combine raspberries and 2 teaspoons honey.
Dissolve 2 teaspoons cornstarch in 1/4 cup water, then stir into raspberry mixture, and heat to a boil, stirring constantly.
Boil until thickened, about 2 minutes.
Cook blueberries and blackberries in the same manner.
Spread cooled blackberries in a circle around outer edge of cake.
Spread raspberries in a circle inside blackberries.
Spread blueberries in the middle.