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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 325 degrees Fahrenheit.
Step 2
To make the topping, add of the topping ingredients except for the cornstarch to a saucepan and bring it to a boil then reduce the heat to low medium.
Step 3
Let it cook and reduce for 10 minutes or until the mixture has reduced by 1/3 and the berries have broken down significantly. (You may need to use a potato masher to cut down any large lumps.)
Step 4
Remove the pan from the heat and mix in the cornstarch then let it cool completely.
Step 5
While the fruit is cooking, mix the crust ingredients together in a bowl, press it into a 9x13 baking pan and bake for 10 minutes.
Step 6
While it’s baking, beat the cream cheese in a large bowl until smooth then add the sour cream and vanilla and beat again until smooth.
Step 7
Gradually beat in one egg at a time then add the flour and baking powder and stir just until combined.
Step 8
Pour it onto the crust then dollop the fruit topping around the top of the cream cheese then use a chopstick or toothpick to swirl through the berry mixture.
Step 9
Place the pan into a larger pan and pour water into the larger pan halfway up the cheesecake pan. (Be careful not to pour any water onto the cheesecake.)
Step 10
Bake for 60-70 minutes or until the center is fairly set and only jiggles slightly.
Step 11
Let the cheesecake cool for 2 hours then chill in the fridge for 3-4 hours before slicing and serving.
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