Three Cities of Spain Cheesecake
Submitted by: Matt Pohle

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Crumb crust:
1 1/2 c. finely ground graham crackers (can also use cookies like chocolate or vanilla wafers)
5 T. unsalted butter, melted
1/3 c. sugar
1/8 tsp. salt

For filling:
3 (8-ouce) packages, cream cheese, softened
4 large eggs
1 tsp. vanilla
1 c. sugar

For topping:
16 ounces sour cream
1 T. sugar
1 tsp. vanilla

Crumb crust:
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9 1/2 inch springform pan. Fill right away or chill up to 2 hours.

Preheat oven to 350 degrees.

Make filling and bake cake:
Beat cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then add vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Put springform pan with crust in a shallow backing pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven for 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack for 5 minutes. Leave oven on.

Make topping:
Stir together sour cream, sugar, and vanilla. Drop spoonfools of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping for 10 minutes. Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools)

Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate.

Recipe originally from the Food Network. Scott, you'll have to get your own blackberries...