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Very Berry Cheesecake
January 08, 2007

I have made this recipe at least a couple dozen times. It is my standby when bringing a dessert to a gathering, and is so popular with family and friends that it is requested often. The texture is amazingly silky and light! The flavor is lovely whether I use cherry brandy or kirsh. My favorite fruit choices for this are sour cherries or blackberries, and I often put a sour cream and sugar layer over the top just before the fruit topping, which tastes as great as it looks. I sometimes make it with a graham cracker crust just for variety. Fabulous!

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