Cheesecake with fruit topping

Photo courtesy of Anne. (:

Cheesecake with fruit topping
Recipe from The Pioneer Woman


Crust
1 box Vanilla Wafers
1/2 cup Pecans
1 stick (1/2 Cup) Butter, Melted
1-1/2 teaspoon Vanilla

Filling
3 packages 8 Ounce Cream Cheese
1-1/2 cup Sugar
4 whole Eggs
1/2 cup Sour Cream

Topping
2 cups Blackberries, Strawberries, Blueberries, or berries of choice
1/2 cup Sugar
2 Tablespoons Water

Preheat oven to 350F.

Pulse vanilla wafers and pecans in a food processor. If you don't have a food processor, add vanilla wafers and pecans to a ziplock back and use a rolling pin to crush. After everything is crushed, add vanilla and melted butter. Mix until everything is well incorporated.

Spray springform baking pan with nonstick spray. Transfer crust mixture to pan and pat down with your hands or the bottom of a glass to make it smooth. It's okay if some goes up the side.

For the filling, beat 3 packs of cream cheese and sugar together until smooth. Next add eggs one at a time, beating after each addition. Now beat in 1/2 cup of sour cream until smooth and transfer to springform pan to coat crust.

Cook for 1 hour and 10 minutes. Then turn off the oven and open the door and allow the cheesecake to sit in the oven for an extra 15 minutes.

For topping, add berries, 2 tablespoons of water, and sugar to a pan and cook at medium/high heat for about five minutes, until juices start to come out. Add topping to cheesecake. Let cheesecake sit in refrigerator at least two hours before serving, longer is better.

Photo courtesy of Anne. <3