I used the regular ol’ Philadelphia Cream Cheesecake Recipe. (Half fat free, half regular.) I added extra vanilla, cinnamon and a cup of mixed berries. (Berries I had soaking in sangria last week…hello!) Also, this was my first homemade cheesecake with my KITCHENAID MIXER. Pure bliss.
For the crust I didn’t have graham crackers so I got creative. I found a few packages of mini blueberry muffins and crumbled them up along with the two leftover shortbread biscuits in the fridge.
And tomorrow I shall our fresh berry/cherry sauce on top of thee and indulge. Mmmm.