Blackberry Chocolate Cheesecake

Directions

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