Berry Cheesecake - cooking recipe

Ingredients

8 oz gingersnap cookies, coarsely chopped
6 tbsp (3/4 stick) unsalted butter, melted
1/2 tsp ground cinnamon
2 pkg (8 oz each) cream cheese, softened
1 cup granulated sugar
3 None eggs, lightly beaten
2 1/2 cups heavy cream
1/4 cup Cointreau or Grand Marnier
1 cup raspberries
None None Mixed berries, to serve
None None Powdered sugar, to dust

Preparation

Preheat the oven to 325\u00b0F. Lightly grease a 9-inch springform pan. Line bottom and side with parchment paper.
Process cookies in a food processor until finely crushed. Add butter and cinnamon. Process to combine. Press mixture firmly and evenly into bottom of prepared pan. Refrigerate for 20 mins.
Beat cream cheese and sugar in a large bowl with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add 1 1/4 cups of the cream and liqueur, beating until smooth. Fold in berries. Pour mixture over cookie crust, smoothing surface.
Bake 45-50 mins, until just set and slightly wobbly in center. Turn oven off and allow cheesecake to cool with door ajar for 1 hour. Cover and refrigerate overnight.
Whip remaining 1 1/4 cups cream to soft peaks. Spoon over top of cheesecake and pile with fresh berries. Dust with powdered sugar to serve.