Very Berry Cheesecake Recipe

In a medium bowl, stir together vanilla wafer crumbs and butter.

Press the mixture into the bottom and 1¾-inch up the sides of an 8-inch springform pan. Set aside.

In a large bowl, stir together cream cheese, ¾ cup of sugar, flour, and vanilla.

Beat with an electric mixer on low speed until smooth. Set aside.

Place the cottage cheese in a blender or food processor. Blend until smooth.

Stir into the cream cheese mixture. Stir in the ¼ cup of cherry brandy. Beat in the eggs on low speed just till combined. Do not incorporate too much air into the batter.

Preheat the oven to 375 degrees F.

Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top.

Top with the remaining cheese mixture and ½ cup of the fruit. Place in a shallow baking pan in the preheated oven.

Bake for 40 to 45 minutes or until the center appears nearly set when shaken.

Cool on a wire rack for 15 minutes, then loosen the sides.

Cool completely on wire rack.

Cover and chill for at least 4 hours, or until ready to serve.

For the topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon of cherry brandy, and 1 tablespoon sugar.

Cover and chill for up to 2 hours.

To serve, cut the cheesecake into wedges. Top each serving with fruit topping.