Vanilla Bean Cheesecake with Mixed Berry Sauce
Nonstick vegetable oil spray
1 1/4 cups chocolate wafer cookies
1/4 cup (1/2 stick) unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 vanilla beans, split lengthwise
4 large eggs
3/4 cup sour cream
2 cups fresh raspberries or frozen unsweetened, thawed (about 8 ounces)
1 cup fresh blackberries or frozen, thawed (about 4 ounces)
1/4 cup gin
2 tablespoons sugar
2 tablespoons (3/4 stick) unsalted butter
Preheat oven to 350°F. Spray 8-inch-diameter spring form pan with nonstick spray. Crush chocolate wafer cookies into crumbs. Add melted butter to cookie crumbs; process until crumbs are evenly moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake until crust is set about 12 minutes. Cool crust while making filling. Maintain oven temperature.
Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, then scrape in seeds from vanilla bean; beat until smooth. Add eggs 1 at a time, blending well after each addition. Beat in sour cream.
Pour filling over crust. Bake cake until puffed, golden on top, and set around edges, and center moves slightly when pan is gently shaken, about 1 hour (top may crack). Cool 30 minutes. Refrigerate uncovered overnight. Using back of spoon, smooth any cracks on top of cake.
Combine all ingredients in heavy large saucepan. Stir over medium-high heat until mixture comes to boil. Reduce heat to medium-low. Simmer until berries are tender and sauce thickens slightly, about 5 minutes. Allow sauce to cool before serving. Can be made a day ahead.