Cheesecake Recipe

Graham Cracker Crust:
1 cup graham crackers crumbs
1/4 cup coarsely chopped walnuts
2 tbsp. brown sugar
1 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

Filling:
2 cups sour cream
3 pkgs. (8 oz. each) cream cheese, room temp.
3 eggs, lightly beten
1 cup granulated sugar
1/2 tsp. salt
2 tsp. vanilla extract
Finely grated zest of 1 large orange

Toppings:
1 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon confectioners' sugar
2 cups fresh blackberries


Preheat oven to 375F.

To make crust, combine the crumbs, walnuts, brown sugar and cinnamon. Add butter and toss to combine. Reserve 3 tablespoons of graham cracker mixture for the top of cheesecake and press the remaining evenly into the bottom and 1 1/2-inches up the side of a 9-inch springform pan.

To make the filling, process the sour cream, cream cheese, eggs, sugar, and salt in a food processor or blender until very smooth (I just use my hand mixer). Add vanilla and orange zest and process just to blend.

Bake the cheesecake for 50 minutes. Sprinkle the reserved topping over the cake and bake until the filing is firm and top is lightly golden, 10-15 mintues more (I also put a pan of boiling water in the oven to simmer so that the top will not crack).

In a large bowl, whip cream until almost stiff. Add sugar and vanilla and beat until cream holds peaks.

Let cool completely. Remove side of pan, top with whipped cream and blackberries and refrigerate until ready to serve.