Brandy Alexander Cheesecake

By MJH

Ingredients

• 1 (10-oz.) box chocolate-flavored bear-shaped graham crackers, crushed (about 2 1/4 cups)
• 6 tablespoons butter, melted
• 2 tablespoons sugar, divided
• 4 (8-oz.) packages cream cheese, softened
• 1 1/4 cups sugar
• 3 tablespoons cornstarch
• 4 large eggs, at room temperature
• 4 tablespoons brandy, divided
• 4 tablespoons crème de cacao, divided*
• 1 (16-oz.) container sour cream
• Garnishes: blackberries, currants, raspberries, strawberries
• Coffee liqueur may be substituted, such as Kahlúa.

Details

Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 325°.
Stir together crushed graham crackers, butter, and 1 Tbsp. sugar.
Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes.
Beat cream cheese, 1 1/4 cups sugar, and cornstarch at medium speed with an electric mixer 2 to 3 minutes or until smooth.
Add eggs, 1 at a time, beating at low speed just until yellow disappears after each addition.
Add 3 Tbsp. brandy and 3 Tbsp. crème de cacao, and beat just until blended.
Pour into prepared crust.
Bake at 325° for 1 hour or just until center is almost set.
During last 2 minutes of baking, stir together sour cream and remaining 1 Tbsp. sugar, 1 Tbsp. brandy, and 1 Tbsp. crème de cacao.
Spread sour cream mixture over cheesecake.
Bake at 325° for 8 more minutes.
Remove cheesecake from oven; gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours). Cover and chill 8 to 24 hours.
Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.

Note:
To freeze up to one month, wrap springform pan tightly with aluminum foil, and slide into a zip-top plastic freezer bag.