1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/4 c Melted butter
1 ts Vanilla extract
2 Vanilla beans; split
-lengthwise
1/3 c Whipping cream
3 pk Cream cheese; softened (8
-oz)
1 c Sugar
1/2 c Sour cream
2 ts Vanilla extract
4 Eggs
2 c Fresh raspberries; divided
2 c Fresh blueberries; divided
1/4 c Sugar
1 tb Cornstarch
1 c Sour cream
3 tb Sugar
1 1/2 ts Vanilla
Combine first four ingredients. Press into bottom of 9-inch springform pan
and slightly up sides. Wrap outside of pan with foil. Bake at 350 degrees
for 15 minutes. Scrape seeds from vanilla bean into a small heavy saucepan;
add beans. Add cream and bring to a boil. Remove from heat and cool
completely. Beat cream cheese and one cup sugar until smooth. Add vanilla
cream mixture with bean pods removed. Beat mixture adding sour cream,
vanilla extract and eggs, beating well after each. In another bowl, combine
one cup each of raspberries and blueberries, 1/4 cup sugar and cornstarch.
Gently mix. Pour 2/3rds of filling into crust. Sprinkle berry mixture over.
Pour remaining filling over berries. Bake at 350 degrees until done (it
will be golden, cracked around edges, but still moves slightly in center
when shaken) about one hour and 10 minutes. Cool 10 minutes. Combine last
three ingredients and spread over cake. Bake another 10 minutes. Cool on
rack. Refrigerate. Serve with remaining berries.
Yields
1 servings