2 pkg. (250g each) Philadelphia Brick Cream Cheese, softened
2 tsp. vanilla extract
2 Tbsp. sherry or brandy
1/2 cup sour cream
2 cups Cool Whip Whipped Topping
2 Tbsp. sherry
fresh raspberries and grapes, for garnish
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How do I make it ?
COMBINE vanilla wafers, butter, 1/2 cup (125mL) sugar and almonds. Press evenly over bottom and sides of 9-1/2" (24cm) springform pan.
SPREAD jam over bottom of crust. Set aside. Beat cream cheese, eggs and 1/2 cup (125mL) sugar together. Add vanilla, sherry/brandy and sour cream. Stir well. Pour into pan and bake at 325°F (160°C) for 50 to 60 minutes. Cool slowly.
ADD 1 Tbsp (15mL) sherry to whipped topping and pipe or spoon onto top of chilled cheesecake. Serve garnished with toasted almonds, fresh raspberries and grapes.