Vanilla Bean Cheesecake

Crust:
2 ½ cups graham cracker crumbs
½ cup (packed) dark brown sugar
½ cup unsalted butter, melted

Filling:
3 Tablespoons vodka
2 Tablespoons Singing Dog Vanilla™ vanilla extract
1 teaspoon unflavored gelatin
4 8-ounce packages cream cheese (softened)
1 1/3 cup sugar
2 Singing Dog Vanilla™ vanilla beans, split lengthwise
2/3 cup whipping cream

Berry topping:
3 cups mixed berries (such as blueberries, raspberries and halved strawberries)
4 teaspoons vodka
2 teaspoons Singing Dog Vanilla™ vanilla extract
1/4 cup sugar

Crust Directions:
Preheat oven to 350°F.
Combine crust ingredients in large bowl until evenly moistened. Press over bottoms and up sides of 9” springform pan. Bake for approx. 12 minutes until light brown. Do not overcook. Cool completely.

Filling Directions:
Mix vodka and vanilla extract in small saucepan and sprinkle with gelatin. Let stand 10 minutes. Warm over very low heat while stirring until just dissolved. Cool to barely lukewarm. Combine cream cheese and sugar in a large bowl. Scrape in seeds from vanilla beans.* Beat in cream, then gelatin mixture. Pour filling into crust. Chill 3 hours or overnight.

Berry Topping Directions:
Gently stir berries, vodka, vanilla extract and sugar in bowl. Let stand 15 minutes. Top cheesecake with berry mixture and serve.

*Save the vanilla pod and place in your sugar bowl to make vanilla sugar or grind a ½ - 1 inch piece with your coffee for Real Vanilla Coffee.