A delicious blackberry cheesecake recipe on a crunchy almond crust.
Prepare the crust:
Cream the butter and sugar until smooth.
Add the nuts and flour - mix well. Add amaretto and mix until the dough forms a ball. Divide and press the dough evenly into a springform 8 inch pan.
Make the crust just a little over 1/4" thick.
Allow the dough to rest in the freezer for 30 minutes, or in the refrigerator for 1 hour.
Preheat the oven to 350˚F. Put the tart shell on a cookie sheet and bake for 20-25 minutes, or until
Cool for about 5 minutes then carefully remove the tin and cool the shells completely on the rack.
Prepare cheesecake filling:
Beat together cream cheese and sugar until creamy. Add sour cream, vanilla and jam beat until blended.
Combine blackberries and water in blender or food processor. Cover; blend until smooth. Pour into small saucepan.
Sprinkle gelatin over blackberry puree in small pan. Mix until dissolved. Cook over low heat, stirring until bubbles around pan edge; cool slightly.
Pour gelatin mixture into cream cheese mixture, beating to blend.
Pour into crust. Chill for 2 hours.
In the meanwhile prepare crunchy streusel for topping.
For the topping: Microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 minute or until hot and bubbly, stirring after 1 minute Cool.
Sprinkle nut mixture over cheesecake.
Just before you are ready to serve - In a small sauce pan, bring blueberries to a simmer with s sprinkle of water. Let soften and thicken before pouring warm over cheesecake.