White Russian Blackberry Cheesecake

1/2 C. butter or margarine
2 T. Kahlua
2 C. shortbread cookie crumbs
1 C. blackberries
1 to 2 T. sugar
2 to 3 T. Minute tapioca
16 oz. cream cheese, softened
1 C. sugar
3 eggs
1 C. sour cream
1/2 C. whipping cream
1/4 C. Kahlua
3 T. vodka
1/2 C. blackberry jelly
1 T. vodka
1 C.  whipped topping
3 T. Kahlua

Preheat oven to 350° F.

Heat butter in saucepan over medium heat until light brown, stirring constantly. Remove from heat. Stir in 2 tablespoons Kahlua. Add cookie crumbs; mix well. Press onto bottom and halfway up side of greased 10 inch springform pan.

Spread blackberries over crumbs. Sprinkle with 1 to 2 tablespoons sugar and tapioca.

Combine cream cheese and 1 cup sugar in mixer bowl; mix well. Add eggs one at a time, beating well after each addition. Add sour cream, whipping cream, 1/4 cup Kahlua and 3 tablespoons vodka; mix well. Pour over blackberries.

Place shallow pan half full of hot water on lower rack of oven. Bake cheesecake for 1 hour to 1 hour and 15 minutes or until center is set.

Chill for several hours to overnight. Remove side of pan.

Bring blackberry jelly to a boil in saucepan, stirring frequently. Stir in 1 tablespoon vodka. Drizzle by teaspoonfuls over side of cheesecake. Pour remaining jelly mixture over top of cheesecake, spreading to edge. Chill until set.

Garnish with mixture of whipped topping and 3 tablespoons Kahlua.

Yield: 16 servings.