2 cups graham cracker crumbs
3 tbsp + 1-1/4 cups sugar
6 tbsp melted butter
4 (8 oz pkgs each) cream cheese, room temperature
6 eggs
3/4 cup heavy cream
2 tbsp cornstarch
1 tsp almond extract
1/2 cup apple jelly, melted
3 (6 oz pkgs each) berries-blackberries, raspberries, blueberries

Position racks in center and lower third of oven. Place roasting pan on lower rack, fill halfwway with water. Coat a 9" springform pan with cooking spray. Preheat oven to 325°F.

In a bowl, combine crumbs and 3 tablespoons sugar, stir in butter. Press onto bottom and halfway up side of pan. In bowl, with mixer at medium speed, beat cream cheese and remaining sugar until fluffy. Beat in eggs, one at a time. On low speed, beat in cream, cornstarch, and extract. Pour into crust.

Bake on rack above pan of water for 1 hour and 15 minutes or until center jiggles slightly. Turn off oven, let cheesecake stand in oven with door closed for 1 hour. Cool completely on rack.

Run knife around cake edge to loosen. Refrigerate 8 hrs. Remove side of pan. Brush cake top with some of the jelly. Arrange berries on cake, brush with remaining jelly.

Submitted by: Sherry Monfils