Berry Cheesecake

2 cups finely crushed vanilla wafers

1/4 cup sugar

1/4 cup melted butter

Preheat oven to 350 degrees. Combine the finely crushed vanilla wafers, sugar and butter. Press firmly into the bottoma dn halfway up the sides of a 9 inch spring form pan. Wrap the bottom of the pan with aluminum foil and bake for 10 minutes at 350 degrees. Set aside to cool.

Filling:

3 (8 ounce) packages cream cheese, softened

1 cup granulated sugar

2 eggs at room temperature and slightly beaten

2 cups raspberries, blackberries, and/or blueberries

1 tablespoon orange juice

1 teaspoon vanilla

1/4 cup sour cream

1/4 orange juice

Fresh berries and/or sour cream as a garnish as desired

Place 1 cup of the berries in a blender. Cover and blend until smooth. Press berries through a fine-mesh sieve into a small bowl discard seeds. Stir in the 1 tablespoon orange juice and set aside.

With electric mixer on medium speed, combine cream cheese, the 1 cup sugar, and vanilla until well blended. Add the 1/4 cup sour cream and the 1/4 cup orange juice and beat until smooth. Add the eggs one at a time until blended.

Pour about half of the filling into crust and spread evenly. Place the 1 cup of the fresh berries over the filling. Top with the remaining filling, and spreading evenly. Spoon the pureed berries over top of cheesecake in large zigzag designs or swirls.

Place the foil-wrapped springform pan in a pan large enough to create a water bath. Pour enough hot water into the pan to reach halfway up side of springform pan.

Bake at 350 degrees for 60 to 70 minutes or until almost set. Remove springform pan from water. With a sharp knife, loosen the cake from the pan but don't remove the rim. Cool until room temperature. Refrigerate for about four hours before serving. Remove side of pan and serve.

Serves 12.

Berry Cheesecake-->Fruit Cheesecakes