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 Very Berry Cheesecake

Ingredients

   1 cup finely crushed graham crackers (about 14 crackers) 
    1/4  cup finely chopped almonds 
    3/4 cup granulated sugar         
   4  tablespoons all-purpose flour 
    2 tablespoons margarine or butter, melted         
     3  8-ounce packages cream cheese, softened         
   1/4 cup raspberry liqueur        
   1  tablespoon vanilla     
  2  eggs       
   1  8-ounce container plain yogurt or raspberry yogurt         
   1  8-ounce container raspberry yogurt           
   Fresh raspberries and/or blackberries           
   Sifted powdered sugar (optional)

Directions

For crust, combine crushed crackers, almonds, 1/4 cup of the granulated sugar, 2 tablespoons of the flour, and the margarine or butter. Press onto the bottom of a 9-inch springform pan. Set aside.

In a medium mixing bowl combine the remaining granulated sugar, remaining flour, the cream cheese, liqueur, and vanilla. Beat with an electric mixer until fluffy. Add eggs and yogurt, beating on low speed just until combined. Do not overbeat. Pour into pan.

Place springform panin a shallow baking pan in oven. Bake in a 375 degree F. oven for 50 to 55 minutes or until center appears nearly set when gently shaken. Cool 15 minutes. Loosen cale from side of pan. Cool 30 minutes. Remove side of pan; cool for 1 hour. Chill at least 4 hours. To serve, arrange berries atop cake. Dust with powdered sugar, if desired. Makes 12 servings.

  

 


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