Author: The Ruby Kitchen
Adapted from: Cakes by Maida Heatter

Ingredients for Crust
1 cup flour
¼ cup sugar
4 oz. cold butter

Ingredients for Cheesecake
Zest of 1 lemon
1 Tbsp. lemon juice
19 oz. cream cheese
1 tsp. pure vanilla extract
2½ Tbsp. Drambuie Scotch
½ tsp. cinnamon
¾ cup sugar
3 eggs
2 cups dry, frozen blackberries (not in juice)

Ingredients for Sour Cream Topping
2 cups sour cream
1 Tbsp. sugar
1 tsp. pure vanilla extract

1. Adjust oven rack one-third up from the bottom of the oven and preheat to 375 degrees. Wrap the bottom of a 9-inch spring-form pan with a sheet of foil.
2. Place the ingredients for the crust in a bowl and cut in the butter until the mixture is small crumbs and powdery.
3. Place mixture in the prepared pan and gently press into an even layer at the bottom. Bake for 25 minutes until it is golden.
4. In the large bowl of an electric mixer, beat the cream cheese until it is soft and smooth. Beat in the vanilla, Drambuie, cinnamon and sugar. Add eggs one at a time, beating smooth after each addition. Beat in the lemon zest and juice.
5. Butter the sides on the spring form pan and pour batter into it, smoothing the top. Place blackberries over the top and gently push each in. Smooth the top of the batter. Bake for 40 minutes, until the sides have slightly risen and it is lightly golden. The middle should be dry to the touch but barely set.
6. Allow to rest for 20 minutes out of the oven.
7. Combine the sour cream sugar and vanilla in a clean bowl. Gently pour over the cheesecake and smooth the top. Bake for 5 minutes and then remove from the oven and allow to completely cool before placing in the fridge overnight.