Kurant Vodka Cheesecake

Directions

1. position a rack in the center of the oven and preheat to 325℉ (160℃).

cut out two 15x12 inch pieces of heavy-duty foil and wrap them around the bottom and sides of a 9 inch springform pan.

1. in a medium bowl, combine the graham cracker crumbs, almonds, sugar and melted butter. pat the mixture evenly onto the bottom and sides of the prepared pan.

refrigerate the crust while you prepare the filling.

1. in the 4½ qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at low speed for 30 to 45 seconds, until creamy.

increase the speed to medium and gradually add the sugar, one tablespoon at a time.

beat until blended, about 1 minute more.

beat in the eggs, one at a time, scraping down the bowl as necessary.

at low speed, beat in the cream, kurant vodka and vanilla and mix until thoroughly blended, about 1 minute.

scrape down the side of the bowl and beat until smooth.

scrape the batter into the chilled crust.

1. place the cheesecake in a roasting pan and place the pan in the oven.

pour hot water into the roasting pan so that the water comes halfway up the side of the springform pan.

bake the cheesecake for 65 to 75 minutes or until firm.

remove the springform pan from the roasting pan and place it on a wire rack to cook for one hour.

refrigerate the cheesecake for at least 3 hours before preparing the topping.

1. in a microwaveable glass measuring cup, place the strawberry jelly.

heat in microwave on high for 1 minute, stirring once until the jelly has melted.

stir in the kurant vodka.

1. remove the cheesecake from the refrigerator and remove the side of the springform pan. arrange the strawberries over the top of the cake, covering it completely.

using a pastry brush, brush the strawberries generously with the strawberry/kurant glaze.

sprinkle the top of the cake with toasted almonds, if desired.