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Topped Cheesecake Squares cont.
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6 fresh blackberries
6 fresh blueberries
In a bowl, combine crumbs and butter. Press firmly onto the bottom of an 8-in.
square baking dish. In a small mixing bowl, beat cream cheese and 2/3 cup sugar
until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2
teaspoon vanilla and the almond extract. Pour over crust. Bake at 325° for
45-55 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl,
combine the sour cream, and remaining sugar and vanilla. Spread over filling;
bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 5
hours or overnight. In a small microwave-safe bowl, melt candy bar at 50%
power; stir until smooth. Dip bottoms of strawberries in chocolate and place on a
waxed paper-lined baking sheet to set. Microwave white chocolate, uncovered, at
50% power until melted; stir until smooth. Drizzle over strawberries. Refrigerate
until serving. Just before serving, cut cheesecake into nine squares. Place
chocolate strawberries on three cheesecake squares. For caramel topping, in a
small microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on
high for 45 seconds, stirring once. Spoon over three cheesecake squares. Top with
a dollop of whipped cream; sprinkle with almonds. For berry topping, in a
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |