Black Currant Cheesecake Black Currant Cheesecake Servings: 8 Serving size: 1 slice Preparation time: 1 hour • 1 1/4 cups graham cracker crumbs • 1/3 cup unsalted butter, melted • 3/4 cup cup granulated sugar • 16 oz. cream cheese, softened • 1/2 tsp. vanilla • 2 tbsp. Creme de Cassis or complimentary liqueur • 2 large eggs • 1/2 cup The Perfect Purée Black Currant, thawed Method: 1. In a large mixing bowl stir together graham cracker crumbs, butter, and 1/4 cup of the sugar until crumbs are moist. Press mixture evenly into a 9″ pie pan. 2. Chill in refrigerator while preparing filling. 3. In a second mixing bowl, beat together cream cheese, remaining sugar, vanilla, and creme de cassis on medium speed of electric mixer until well blended. Beat in eggs one at a time until thoroughly blended. Beat in Blackberry puree until blended. 4. Pour filling into pie crust. Bake at 350° for 45 minutes or until center appears set and a knife inserted near center comes out clean. Cool completely and refrigerate until serving time. Serving Suggestion: Serve cheesecake topped with a fresh mixed berry sauce made with Raspberry, or Blackberry puree. Garnish with a dollop of whipped cream and a lemon peel curl.