Loganberry Swirl Cheesecake With Whole Berry S

Directions

1. Combine crumbs and butter. Firmly press crumb mix in bottom of a 10-inch springform pan. Chill. Place Loganberries in container of an blender or possibly processor; process till smooth. Press Loganberry puree through a sieve; throw away seeds. Combine Loganberry puree and 1/2 c. sugar, mixing well. Beat cream cheese till light and fluffy. Add in remaining 1 c. sugar, flour, salt, lemon juice and almond extract; beat 5 min. Add in Large eggs and egg yolks, one at a time, beating well after each addition. Add in cream; mix well. Stir in brandy. Pour batter into prepared pan. Pour Loganberry mix over batter; swirl with knife. Bake at 425 degrees for 10 min; reduce temperature to 350 degrees, and bake for 1 hour and 5 min. Turn oven off. Let cheesecake cold in oven 1 hour. Remove from oven; let cold to room temperature on a wire rack. Cover and refrigerate8 hrs. Remove sides of pan.
2. Serve with Whole Berry Sauce.
3. WHOLE BERRY SAUCE DIRECTIONS: Drain Loganberries, reserving syrup. Combine syrup and jelly in a saucepan; cook over medium heat till jelly dissolves, stirring occasionally. Combine cornstarch and water. Add in to syrup mix, and cook till thickened. Stir in Loganberries.
4. Yield 1-1/3 c..