Cheesecake With Minted Blackberries

This is from gourmet in august 2008. yummy! prep time does not include about 6 hours inactive cooling and chilling time.

Steps

For the crust: preheat oven to 350 degrees with rack in the middle.

Line a 9-inch square baking pan with 2 criss-crossed sheets of foil , leaving an overhang on 2 sides , then lightly butter foil.

Beat together butter and brown sugar with an electric mixer until light and fluffy.

Reduce speed to low and add flour and almonds , mixing until combined and dough begins to clump together.

Press onto bottom of baking pan with floured fingers.

Bake just until a shade darker and edges begin to pull away from pan , 20-30 minutes.

Cool crust completely in pan.

For the filling and bake: reduce oven temperature to 325 degrees.

Beat together cream cheese , sugar and flour with cleaned beaters at medium speed until smooth , about 1-2 minutes.

Reduce speed to low and add half-and-half , then eggs 1 at a time , mixing until incorporated.

Pour filling in crust.

Bake in a hot water bath until set 1 1 / 2 inches from edge , but center is still wobbly , 40-45 minutes.

Transfer pan to rack an.

Ingredients

unsalted butter, light brown sugar, all-purpose flour, blanched almond, cream cheese, sugar, half-and-half, eggs, blackberries, mint, fresh lemon juice