Heat oven to 450 degrees.
2 cups crispy rice cereal
1 cup bread crumbs (unseasoned)
1/4 cup sugar
6 tablespoons melted butter
Combine the first three ingredients in a food processor bowl and process until crumbs are all the same size. Pour in butter and process another 30 seconds. Press mixture into the bottom of a spring form pan and bake at 450 degrees for 3 or 4 minutes, until edges begin to brown. Remove from oven and set aside.
1 1/2 pounds cream cheese
1 teaspoon freshly grated ginger root
1/2 cup plus 4 tablespoons honey
2/3 cup cream
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup blackberries
1 1/2 cups kiwi, peeled and cut into eighths
Increase oven temperature to 500 degrees. Beat cream cheese until light and fluffy at high speed. Add ginger, 1/2 cup honey, cream, lime juice, salt and vanilla. Beat until well combined. Add eggs and beat at low speed until thoroughly combined. Set aside. Blend kiwi and 2 tablespoons honey in a blender until no lumps remain, then set aside. Blend blackberries with remaining 2 tablespoons honey. Butter the sides of the spring form pan. Pour 1/2 of batter onto crust. Pour half of kiwi and half of blackberry purees lightly on top and swirl with a knife. Spoon remaining batter on top trying not to disturb the bottom layer. Top with remaining fruit purees and swirl the top half of the batter with a knife. Place in hot oven and bake 12 minutes. Without opening oven, reduce heat to 200 degrees and bake for 50 minutes. Turn oven off and prop open door with a wooden spoon for another 30 minutes. Remove from oven and allow to cool completely, cover and chill for 4 to 24 hours. Top with sliced kiwi, fresh blackberries and additional honey if desired.
There is no substitute for a delightful cheesecake. This one is fresh and beautiful. Hints of ginger and vanilla deepen the flavor profile of the berry and kiwi. The crust is light and interesting... in a good way! A lovely presentation that won't disappoint the tongue.