Blackberry Cheesecake - cooking recipe

Ingredients

Vanilla Cookie Crust
11 vanilla cream-filled sandwich style cookies, crushed
3 tablespoons chopped almonds, toasted
3 tablespoons butter or 3 tablespoons margarine, melted
Blackberry Filling
24 ounces cream cheese
3/4 cup sugar
1/4 cup sour cream
5 teaspoons cornstarch
3/4 teaspoon ground cinnamon
3 eggs
1 egg yolk
1/2 cup sweet blackberry wine
2 teaspoons almond extract
1 1/4 teaspoons vanilla extract
2/3 cup fresh blackberries (or frozen, thawed and drained blackberries)
1/4 cup chopped almonds, toasted

Preparation

In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
Beat with an electric mixer until smooth.
Add in eggs and egg yolk, one at a time; beating well after each addition.
Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
Pour the cream cheese mixture over the crust.
Bake at 350\u00b0 for 15 minutes; decrease heat to 225\u00b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
Remove cake from the oven and run a knife around the inside edge of the pan.
Chill, uncovered, overnight.