Blackberry and Vanilla Cheesecake

6 oz Chocolate wafers
24 oz Cream cheese, softened
8 oz Sour cream
2 Tbsp Pure vanilla extract
8 Eggs
1 1/2 cup Sugar, divided
1/4 cup Blackberry puree, (see below)
4 Egg whites

To make the crust, place the wafers in a food processor fitted with
the metal blade and process until finely crushed. Add a couple of
drops of water. Press the mixture evenly and firmly onto the bottom of
a springform pan (see note below), making a fist and using the back of
your hand and fingers. Refrigerate the crust while you make the
filling.
Preheat oven to 325 degrees.
Using an electric mixer with the paddle attachment, beat the cream
cheese until smooth. On low speed, add the sour cream and vanilla and
set aside.

In a clean mixing bowl, using the whisk attachment, combine the eggs
and 1 cup of the sugar. Whisk for 4 to 5 minutes until fluffy. Fold in
the softened cream cheese mixture. Separate this mixture into two
large glass bowls. To one of the bowls, add the Blackberry puree, mix
well.
In another bowl, using an electric mixer with clean, dry beaters, beat
the egg whites. Start at low speed and increase the speed as the peaks
form.

Slowly add the remaining 1/2 cup sugar. When the whites are stiff but
not dry, scrape them equally into the two bowls of filling and use a
spatula to gently fold them in. Don't overmix the filling.

Pour alternating plain mixture and Blackberry mixture into the
prepared pan until the pan is filled. Bake for approximately 1 hour,
until the cake has risen and browned slightly and it just shimmies
when you gently move the pan. It's a good idea to place the springform
on a low, flat, pan, such as a pizza pan, to catch any batter that
leaks. Turn the heat off and let the cake stand in the oven for 1 hour
more. Remove the cake from the oven and cool before serving. You can
make this cake a day ahead.
Yield: 16 slices

Note: To make Blackberry puree, take 1 pint of fresh or frozen
Blackberries, process very fine in a food processor, and strain
through a very fine sieve.

Note: If your springform pan has lost some of its spring, cover the
bottom and halfway up the sides with foil to prevent any leaking
batter from landing on the bottom of your oven and burning.

Source: http://fooddownunder.com/cgi-bin/recipe.cgi?r=28647




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