Limoncello Cheesecake with a Biscotti and Walnut Crust

1cup biscotti of your choice

1/3cup toasted walnuts

3tablespoons Sugar

3tablespoons Butter, Melted

3 (8 Ounce) Packages Cream Cheese, Softened

1cup Sugar

2tablespoons Limoncello

1tablespoon Lemon Zest

1⁄2 Teaspoon Vanilla

3 Eggs, Room Temp

1 Egg White, Room Temp

3⁄4 Cup Sugar

2tablespoons Cornstarch

1⁄2 Cup Water

3tablespoons Limoncello

1 Egg Yolk, Room Temp

(1 cup of Raspberries for after Cheesecake is done)

01 Preheat Over To 325°.

02 For Crust: Crumbled biscotti and walnuts And Mix With Sugar And Melted Butter. Press Into A Greased Springform Pan. Or as I did use mini cheesecake molds. Bake For 10 Minutes. After Crust Is Done, Turn Oven Down To 300.

03 For Filling: Mix All Ingredients, EXCEPT Eggs, At Low Speed Just Until Blended. Add Eggs, Individually, Mixing At Low Until Blended.

04  Pour Into Crust. Tap To Remove Air Bubbles. Bake At 300 For 55-60 Minutes Until Center Is Just Set. Cool In The Oven For Another Hour.

05 Run A Knife Around The Edge To Loosen Before Removing Pan. Cool In The Fridge For About 4 Hours.

06 Topping: Mix Sugar And Cornstarch In A Small Saucepan, Add Liquids Slowly. Bring To A Slow Boil And Stir Until Thick.

07 To Incorporate The Egg Yolk, First Stir A Tablespoon Of The Hot Liquid Into The Yolk, Then Add To The Lemon Mix.

08 Stir And Heat Until Jelled. Cool Before Pouring Over Cheesecake.

In small pot add raspberry and 3 tbsps of sugar and reduce to your prefered thickness. Set aside til completely cooled than top it.

Garnish with mint (optional) for presentation

Hope you guys enjoy!!!!