Ingredients
For Crust
- 1 1/2 cups ground shortbread cookies
- 1 cup Hazelnuts toasted, husked
- 1/4 cup Sugar
- 1/4 cup Unsalted Butter melted (.5 stick)
- 1 teaspoon Vanilla Extract
For Filling
- 2 Vanilla Beans split lengthwise
- 1/3 cup Whipping Cream
- 38 ounce packages cream cheese room temperature
- 1 cup Sugar
- 1/2 cup Sour Cream
- 2 teaspoons Vanilla Extract
- 4 large Eggs
- 1 cup Melissa’s Dried Raspberries
- 1 cup Dried Blueberries
- 1 tablespoon Cornstarch
For the Topping
- 1 cup Sour Cream
- 3 tablespoon Sugar
- 1 1/2 teaspoon Vanilla Extract
- 1/3 cup seedless raspberry jam
Directions
Make Crust
Preheat oven to 350°F. Finely grind ground cookies, nuts and sugar in processor. Add butter and vanilla; process until moist crumbs form. Press onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake until crust is light golden, about 15 minutes. Cool. Maintain oven temperature.
Make Filling
Scrape seeds from vanilla beans into heavy small saucepan; add beans. Add cream and bring to boil. Cool completely. Discard beans.
Make Topping
Mix sour cream, sugar and vanilla in small bowl to blend. Gently press down any raised edges of cake. Spoon topping evenly over cake. Bake 10 minutes. Cool cake on rack. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
