Irish Cream Chocolate Cheesecake

Ingredients:

1 1/2 cups chocolate cookie crumbs (I used keebler fudge stripes)
1/3 cups confectioners sugar
1/3 unsweetened cocoa powder
1/4 cup butter
3 (8oz) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup irish cream liqueur

Directions:

1. 1) Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
2. 2) In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
3. 3) Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
4. 4) With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
5. 
6. http://allrecipes.com/recipe/7284/irish-cream-chocolate-cheesecake/?internalSource=rotd&referringId=1451&referringContentType=recipe%20hub

Eggnog Cheesecake*

Ingredients:

• 16 oz regular (or nondairy cream cheese), softened
• 1/2 cup sugar
• 2 Tbsp flour
• 1/4 tsp salt
• 1/2 tsp nutmeg
• 2 Tbsp dark rum or 2 tsp vanilla extract
• 3/4 cup Eggnog (can use Dairy-free silk nog, Vanilla soymilk or almondmilk!)
• 2 eggs
• 1 9-inch deep-dish graham cracker crust
• 16 graham cracker squares, crushed
• 1/4 cup butter, melted

Directions:

Crust

1. Preheat oven to 350 degrees F
2. In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
3. Bake in preheated oven for 8 minutes.

Filling

1. Preheat oven to 325°F.
2. Using an electric mixer beat cream cheese, sugar, flour, salt and nutmeg until light and fluffy, scraping sides of bowl.
3. Beat in rum or vanilla and Eggnog.
4. Beat in eggs, one at a time.
5. Pour into prepared crust and bake for 25-30 minutes until set.
6. Chill.

http://silk.com/recipes/eggnog-cheesecake

Lemony White Chocolate Cheesecake

Ingredients:

•  1-1/4 cups all-purpose flour
•  2 tablespoons confectioners' sugar
•  1 teaspoon grated lemon peel
•  1/2 cup cold butter, cubed

FILLING

•  4 packages (8 ounces each) Philadelphia® Cream Cheese, softened
•  1-1/4 cups sugar
•  10 ounces white baking chocolate, melted and cooled
•  2 tablespoons all-purpose flour
•  2 tablespoons heavy whipping cream
•  2 tablespoons lemon juice
•  2 teaspoons grated lemon peel
•  2 teaspoons vanilla extract
•  4 eggs, lightly beaten
•  White baking chocolate curls and lemon peel strips, optional

Instructions:

1. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2. In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
5. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired. Yield: 12 servings.

http://www.holidayspage.net/lemony-white-chocolate-cheesecake/

Bite-Sized Swirled Pumpkin Cheesecake

Ingredients:

1. 12 Cupcake liners
2. Nonstick cooking spray
3. 2 pkg. (8 oz. each) Cream cheese, at room temperature
4. 1/2 cup Granulated sugar
5. 1 1/2 Tbsp. All-purpose flour
6. 1 tsp. Vanilla extract
7. Pinch of salt
8. 2 large Eggs
9. 1/2 cup Pure Pumpkin
10. 2 Tbsp. Cafe Collection Vanilla Latte Coffeemate
11. 2 tsp. Ground cinnamon

Directions:

1. Preheat oven to 300° F.
2. Line 12-cup muffin tin with liners; coat liners with nonstick cooking spray.
Beat cream cheese, sugar, flour, vanilla extract and salt in large mixer bowl until smooth.
3. Beat in eggs one at a time, beating well after each addition.
4. Transfer 1/2 cup batter to a medium bowl.
5. Add pumpkin and Coffee-mate; stir until blended.
6. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter.
7. Swirl batters with butter knife.
Bake for 16 to 18 minutes or until just set.
8. Cool completely in pan on wire rack.
9. Cover and refrigerate for 4 hours before serving

Oreo Cream Cheese Cookies

makes about 3-4 dozen

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 6 oz cream cheese, room temperature
• 2 cups granulated sugar
• 2 tsp vanilla
• 2 cups all-purpose flour
• 1 cup mini dark chocolate chips
• 2 cups Oreo crumbles

Directions:

1. Preheat oven to 375, line a cookie sheet with parchment.  
2. In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.
3. Add sugar and vanilla, mix well.
4. Add flour one cup at a time and mix on low just until combined.  Stir in chocolate chips with a rubber spatula.
5. Pour Oreo crumbles into a bowl.  Scoop dough out and roll into roughly 1.5'' balls, then roll in cookie crumbles, coating thoroughly.  Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking.  Space cookies about 1-2'' apart on sheet.  Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.

http://www.bakestravaganza.com/2012/03/oreo-cream-cheese-cookies.html?spref=fb

Red Velvet Cheesecake Brownies

Ingredients:

• 1 cup unsalted butter
• 4-oz dark chocolate, coarsely chopped
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring
• 1 1/3 cups all purpose flour
• 1/2 tsp salt
• 2  (8oz) blocks cream cheese, room temperature
• 2/3 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350F. Line a 9 by 13 inch baking pan with aluminum foil and lightly grease. Melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
2. In a large bowl, whisk together sugar, eggs, vanilla extract and food coloring.
3. Add chocolate mixture and stir until smooth.
4. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
5. Pour into prepared pan and spread into an even layer.
6. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract until smooth.
7. Drop in dollops onto prepared brownie batter.
8. Gently swirl two batters with a butter knife.
9. Bake for 35-40 minutes, until brownies and cheesecake are set.
10. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
11. Cool in the pan completely before slicing and serving, either at room temperature or chilled.

http://eatatallies.com/2011/02/red-velvet-cheesecake-brownies/

Chocolate Covered Cheesecake Bites

Ingredients:

• Chocolate (Ghiradeli chocolate chips)
• Milk
• Cheesecake

Directions:

1. Cut cheesecake into pieces
2. Microwaved the chocolate mixing with with milk
3. Spear each bite with a fork or bamboo skewer and dip in chocolate covering all sides of the cheesecake. 
4. Place on parchment paper and let harden.

http://www.thefoodieaffair.com/2013/08/03/chocolate-covered-cheesecake-bites/

Traditional Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 3 tablespoons cold butter

FILLING:

• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• Raspberry Sauce and Sour Cream Topping, optional

Directions:

1. In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet.
3. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
4. Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers. Yield: 12 servings.

Lemon Cheesecake Squares with Fresh Berries

Serves: 16

Ingredients:

CRUST

• 1 ½ cups graham cracker crumbs
• ½ cup butter, melted

FILLING

• 2 (8 ounce) packages cream cheese, room temperature
• ⅔ cups sugar
• 2 large eggs
• 6 Tablespoons sour cream
• 4 tablespoons fresh lemon juice
• 4 teaspoons finely grated lemon peel
• 2 teaspoons vanilla extract
• Fresh berries

Instructions:

1. Preheat oven to 350 degrees. Line 9″ X 11” pan with foil, leaving overhand on the two long sides of the pan. Lightly coat with cooking spray.
2. Combine graham cracker crumbs and melted butter together mixing until butter is evenly distributed. Press crumbs evenly onto the bottom of the prepared pan, Bake for 10-12 minutes or until crust is golden brown. Remove crust and cool.
3. Beat cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time, and then add sour cream, lemon juice, lemon peel, and vanilla. Spread batter over prepared crust.
4. Bake for 30 minutes or until cheesecake is slightly puffed and set in center. Cool completely in pan. Chill cheesecake until cold (at least 2 hours).
5. Lift cheesecake out of the pan using the foil overhang as leverage. Cut into 16 inch squares. Top with berries. Serve chilled.

http://www.thefoodieaffair.com/2013/06/25/lemon-cheesecake-squares-with-fresh-berries/

Red, White and Blue Cheesecake

What you'll need

• CRUST
• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• FILLING
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup seedless raspberry jam
• 2 teaspoons fresh lemon juice
• TOPPING
• 1 pint fresh blueberries

How to make it

1. Heat the oven to 325º F. Grease a 9-inch springform pan and line the bottom with waxed paper.
2. Put the graham cracker crumbs in a medium bowl. Add the butter and mix with a fork until evenly moistened. Press the mixture over the bottom and up 1 inch of the sides of the pan. Refrigerate until ready to use.
3. In a large bowl, using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary. Beat in the sour cream until blended. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla extract. Pour half of the batter into the pan.
4. Put the jam and lemon juice in a small saucepan and warm over low heat, stirring often, until melted and smooth (about 4 minutes). Drizzle one fourth of the jam mixture in stripes over the batter in the pan. Spoon the remaining batter over the jam, then drizzle with 1/8 cup of jam. Reserve the last of the jam mixture to drizzle over the cheesecake.
5. Swirl the batter gently with a thin knife to marbleize it slightly.
6. Bake the cheesecake until firm around the edges but still slightly wobbly in the center, 70 to 80 minutes. (Don't worry if your cheesecake cracks while baking or cooling.) Set the cake in the pan on a wire rack, run a knife along the inside edge to loosen the sides, and let it cool completely. Wrap the cake in plastic and chill it for at least 4 hours.
7. Take the cake out of the refrigerator 30 minutes before serving. Remove the pan sides and place the cake on a platter. Warm the remaining jam mixture until liquid, then drizzle it over the cheesecake. Serve with the fresh blueberries. Serves 12 to 16.

http://spoonful.com/recipes/red-white-and-blue-cheesecake

Neapolitan Cheesecake

Ingredients

Crust:

1 1/4 cups chocolate cookie crumbs (I used Teddy Grahams)

1/4 cup unsalted butter, melted

1/2 cup chocolate sprinkles

Filling:

3 packages (8oz) of cream cheese, softened

3/4 cup sugar

3 whole eggs

2 teaspoons pure vanilla extract

3 ounces semisweet chocolate, melted & cooled 

1/2 teaspoon cinnamon

3 ounces white chocolate, melted and cooled 

1/2 cup strawberries, crushed

3 drops red food coloring

Prep:

Preheat oven to 350 degrees

Coat an 8 or 9 inch spring form pan with cooking spray or butter.

Directions:

1. In a bowl thoroughly combine cookie crumbs, sprinkles and melted butter. Press cookie mixture into the bottom of the spring form pan and approx. 1 1/2 inch up the sides. Place in the freezer to cool.
2. In a mixing bowl, with paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the eggs one at a time until fully incorporated, stopping in between to scrap down the sides. Add the vanilla extract.
3. Divide the batter into thirds. Incorporating one third into the prepared melted semisweet chocolate, one third into the melted white chocolate and one third into the crushed strawberries. Add three drops of red food coloring to the strawberry mixture and blend well .
4. Pour the semisweet chocolate batter over the prepared crust and place in the refrigerator to cool for approx. 5 minutes or until slightly firm. Pour the white chocolate batter over the semisweet chocolate batter and place back in the refrigerator to cool fro approx. 5 minutes or until firm. Pour the strawberry batter over the white chocolate batter  and smooth the top.
5. Bake at 350 degrees for approx. 45 to 55 minutes, just until the top is lightly golden brown and the center has a slight jiggle. Let cool on a wire rack for approx. 2 hours. Cover and refrigerate for at least 6 hours to overnight.

http://www.tickledred.com/neapolitan-cheesecake/

Chocolate Cheesecake

Ingredients:

For the base:
1 1/3 cups graham cracker crumbs
1/2 stick butter, melted
1 tablespoon unsweetened cocoa powder
For the filling:
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon Bird's custard powder (available at baking supply stores)
3 large eggs plus 3 egg yolks
2/3 cup sour cream
1/2 teaspoon unsweetened cocoa powder, dissolved in 1 tablespoon hot water


For the glaze:
3 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup

Directions:
To make the base, process the graham cracker crumbs, butter and cocoa powder in a food processor until it makes damp, clumping crumbs. Tip them into a 9-inch springform pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Preheat the oven to 350 degrees F. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

To make the filling, beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks and the sour cream. Finally, add the cocoa dissolved in hot water and the melted chocolate and mix to make a smooth batter.

Take the springform pan out of the freezer and line the outside of the pan with a good layer of plastic wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform pan in a roasting pan and pour the cheesecake filling into the springform pan. Fill the roasting pan with the just-boiled water from the kettle to come about halfway up the cake pan, and bake in the oven 50 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and plastic wrap and sit the cheesecake in its pan on a rack to cool. Put in the fridge once it is no longer hot and leave to set, covered with plastic, overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the glaze, very gently melt the chopped chocolate, cream and corn syrup. When the chocolate has nearly melted, take it off the heat and whisk until smooth. Let it cool a little, then Jackson Pollock it over the cheesecake. Use the remaining glaze as an accompanying sauce.

http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-cheesecake-recipe2/index.html

No-Bake Strawberry Cheesecake

• 1 (8 ounce) package cream cheese, softened
• 1/3 cup white sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1/2 pint sliced fresh Florida strawberries

1. Beat cream cheese and sugar until smooth. Fold in whipped topping. Spoon mixture into graham crumb crust. Refrigerate for 2 hours. 
2. Once the cheesecake has set, garnish with sliced strawberries and serve. For even more strawberry flavor, try adding our strawberry syrup to the top of the cheesecake while it chills in the refrigerator.

http://strawberrysue.com/2012/12/no-bake-strawberry-cheesecake/

Vegan Chocolate Cheesecake

Makes one 10" cheesecake or 4 4"cheesecakes

Good topped with Vegan Chocolate Ganache

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

• ¾ cups almond meal
• ¼ cup cocoa powder
• ¾ cup white flour
• 1 t. ground cinnamon
• ¼ t. salt
• 1/3 cup maple syrup
• ¼ cup oil
• ¼ cup Egg Replacer powder
• ¼ cup plus 2 T. hot water
• 2/3 cup dark dairy-free chocolate chips
• 1 T. dairy-free soy margarine
• 32 oz. dairy-free cream cheese, such as Tofutti
• 1 cup sugar
• ½ t. vanilla

Preparation:

1.Preheat oven to 375 F. Lightly oil a 10” spring-form pan or, alternatively, six 4” spring-form pans.* Set aside.

2. Make the crust. In a small bowl, combine the almond meal, cocoa powder, white flour, cinnamon and salt. In another bowl, mix the maple syrup and oil until well combined and add to the dry mixture until forming a slightly crumbly dough that just holds together.

3. Press dough into the bottom of prepared pan(s) and puncture in several places with a fork to prevent bubbles from rising. Bake for about 7 minutes, or until crust is just slightly browned, but not burnt. Set on a cooling rack to cool slightly.

4. Turn up oven to 400 F.

5. Make the filling. In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside. Place the dairy-free dark chocolate chips and dairy-free soy margarine in a stainless steel bowl set over boiling water, stirring often, until the chocolate is melted.

6. Meanwhile, in a large mixing bowl with an electric hand mixer, mix the cream cheese and sugar on medium speed until smooth, about 4 minutes. Add in the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the melted chocolate and vanilla and beat for 1 more minute on high speed, or until mixture is consistent.

7. Pour filling over the prepared crust, smoothing the top with an offset spatula. Bake at 400 F for 5 minutes, then turn down oven to 275 F and bake for about 40 minutes more. Allow cheesecake to cool and then chill in the refrigerator at least 2 hours before serving. (Note: It is a good idea to open the oven door for about 3 minutes to let the heat out when turning down the oven. If the oven is too hot for too long, your cheesecake will puff up and then fall.)

*If preparing six 4" cheesecakes, bake at 375 F for about 25-30 minutes.

http://dairyfreecooking.about.com/od/cakes/r/chcochzcake.htm

Vegan Cheesecake

Makes one 10" cheesecake or six 4" cheesecakes*

Also works on graham cracker or Oreo crust.

Ingredients:

• ¾ cup almond meal
• ¾ cup white flour
• 1 t. ground cinnamon
• 1/8 t. salt
• 1/3 cup maple syrup or honey (if vegan, use maple syrup)
• ¼ cup oil
• ¼ cup Egg Replacer powder
• ¼ cup plus 2 T. hot water
• 32 oz. soy cream cheese (4 8-oz. tubs), such as Tofutti
• 1 cup sugar
• 1 t. apple cider vinegar

Preparation:

1.Preheat oven to 375 F. Lightly oil a 10” spring-form pan or, alternatively, six 4” spring-form pans.* Set aside.

2. Make the crust. In a small bowl, combine the almond meal, white flour, cinnamon and salt. In another bowl, mix the oil and honey until well combined and add to the dry mixture until forming a slightly crumbly dough that just holds together.

3. Press dough into the bottom of prepared pan(s) and puncture in several places with a fork to prevent bubbles from rising. Bake for about 7 minutes, or until crust is a light golden brown. Set on a cooling rack to cool slightly.

4. Turn up oven to 400 F.

5. Make the filling. In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside.

6. In a large mixing bowl with a hand mixer, mix the cream cheese and sugar on medium speed until fluffy, about 4 minutes. Add in the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the vinegar and beat for 1 more minute on high speed.

7. Pour filling over crust, smoothing the top with an offset spatula. Bake at 400 F for 5 minutes, then turn down oven to 275 F and bake for about 40 minutes more, or until top is lightly golden. Allow cheesecake to cool and then chill in the refrigerator at least 2 hours before serving. (Note: It is a good idea to open the oven door for about 3 minutes to let the heat out when turning down the oven. If the oven is too hot for too long, your cheesecake will puff up and then fall.)

*If preparing six 4" cheesecakes, bake at 375 F for about 25-30 minutes.

http://dairyfreecooking.about.com/od/dessertsbeverages/r/Cheesecake.htm

Wild Berry Cheesecake Bars

Ingredients:

For the Graham Cracker Crust:
(makes enough for an 8 x 8 inch square baking pan)

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted and cooled

For the Cheesecake Filling:

(makes enough for an 8 x 8 inch square baking pan)

• 8 oz. white chocolate
• 16 oz. cream cheese, at room temperature
• 2 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/4 cups wild berries (I used blackberries and raspberries)

Directions:

To Prep:

1. Preheat the oven to 325 (F).


2. Fold a 16-inch long piece of foil to an 8 x 16 -inch stip and place in the baking pan, leaving an overhang on 2 sides. Repeat with another sheet of foil in the opposite direction, lining the pan completely. Spray bottom of the foil lightly with nonstick spray and set aside.

For the Graham Cracker Base:

1. In a medium bowl, whisk together 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon. 


2. Add 6 tablespoons melted butter, and stir completely into the dry ingredients to combine. The mixture should have the consistency of wet sand.


3. Use a rubber spatula to transfer the mixture to the baking pan, and, using the back of a spoon or your hand, press evenly into the prepared pan. 


4. Bake for 10 - 12 minutes, or until fragrant and golden. Set aside on a wire rack to cool.

For the Cheesecake Filling:

1. Use a double boiler to gently melt 8 oz. white chocolate, taking care not to scorch. Set aside to cool completely.


2. In the bowl of a freestanding electric mixer with a paddle attachment, cream 16 oz. cream cheese on medium-high speed until smooth and creamy, about 1 or 2 minutes.


3. Add 2 eggs and 1/2 cup sugar and continue beating on medium speed until just combined. 


4. Use a rubber spatula to gently add the cooled white chocolate (from the first step) and 1 teaspoon pure vanilla extract, stirring by hand until just combined.


5. Spread mixture evenly over the baked and cooled graham cracker crust and tap the pan gently on the counter to let the cheesecake filling gently spread out and settle in. 


6. Sprinkle the top of the cake with 1 1/4 cups wild berries, pressing the berries ever so slightly with the back of a spoon so that the berries are almost level with the cheesecake filling.


7. Bake in the preheated oven for 40 - 45 minutes, or until the cheesecake wobbles just slightly through the center and the edges are a little golden.


8. Remove from the oven and cool completely on a wire rack, before placing in the refrigerator for at least 3 hours to chill thoroughly.

http://www.hummingbirdhigh.com/2012/10/wild-berry-cheesecake-bars.html