Very Berry Cheesecake

40 Vanilla Wafers -- finely crushed (about 1 1/2 cups)
6 Tablespoons Margarine Or Butter -- melted
2 Packages (8 Oz. ea) Reduced-fat Cream Cheese Or Regular Cream Cheese,
softened
3/4 Cup Sugar
2 Tablespoons All-purpose Flour
2 Teaspoons Vanilla
1 Cup Cream-style Cottage Cheese
1/4 Cup Balackberry Brandy, Cherry Brandy, Or Orange Juice
3 Eggs
3 1/2 Cups Red Or Gold Raspberries, Blueberries, Blackberries, Boysenberries
and/or Chopped, Pitted Dark Sweet Cherries
1 Tablespoon Sugar
1 Tablespoon Blackberry Brandy, Cherry Brandy, Or Orange Juice

Stir together the vanilla wafers and margarine in a medium mixing bowl; transfer to an 8 inch springform pan. Press the mixture onto bottom and 1 3/4 inchs up the sides of pan. Set aside.

Place the cream cheese, 3/4 cup sugar, the flour and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed until combined. Set aside.

Place the cottage cheese in a blender container or food processor bowl. Cover; blend or process until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup brandy. Add eggs all at once. Beat on low speed just until combined; do not overbeat.

Pour half of the cheese mixture into the springform pan. Sprinkle 1 cup of the fruit on top. Carefully top with the remaining cheese mixture and 1/2 cup of the remaining fruit. Place in a shallow baking pan in a 375 oven.

Bake for 40 to 45 minutes or until the center appears nearly set when shaken. Cool completely. Remove sides of pan. Cover and refrigerate for 2 hours, or until serving time.

For fruit topping, combine the remaining fruit, the 1 tablespoon sugar, and the 1 tablespoon brandy in a medium bowl. Cover and refrigerate for 2 hours.

To serve, cut cheesecake into wedges and serve with fruit topping.

Makes 12 servings.

AUTHOR: Lori A