Berry Cheesecake

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	Candice Burkart spikes the berry topping for her cheesecake with a bit of Amaretto.   Scott Sanders | Staff Photographer
	Candice Burkart spikes the fruit topping for her cheesecake with a bit of Amaretto.   Scott Sanders | Staff Photographer

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Crust

1 cup graham cracker crumbs

1/3 cup melted butter

¼ cup sugar

Filling

3 packages (8 ounces each) cream cheese

1½ cups sugar

2 cups sour cream

6 large eggs

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

Topping

1 can (21 ounces) cherry, strawberry, raspberry or mixed fruit pie filling

1 tablespoon grated lemon zest

1 teaspoon lemon juice

1 tablespoon Amaretto

Heat oven to 350 degrees.

For the crust: Mix crust ingredients together in a medium bowl and then press onto the bottom and up the sides of a 9-inch round springform pan. Set aside.

For the filling: In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Slowly add sugar until well blended. Add the sour cream and mix until combined. Beat in eggs one at a time, blending well after each addition. Add the cornstarch, lemon juice and vanilla and beat on medium speed for 2 minutes.

Pour over the crust and bake 1 hour. Turn off the oven and leave the pan in the oven for 30 minutes. Remove the pan from the oven. Run a sharp knife around the inside of the pan, cool on a wire rack, cover and chill.

For the topping: In a large bowl, mix the berry topping, lemon zest, juice and amaretto. Remove the cake from the pan and spoon berry topping over all.

Serves 10.