| | Stephen Ceideburg |
| | CRUST |
| 1/3 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | c | Butter-flavored shortening |
| 3 | tb | Ice water |
| | CREAM CHEESE FILLING |
| 8 | oz | Cream cheese, softened |
| 1/4 | c | Sweetened condensed milk |
| 2 | tb | Sifted powdered sugar |
| 1 | tb | Fresh lemon juice |
| 1/4 | c | White chocolate chips |
| 1/4 | c | Walnuts |
| | FRUIT FILLING |
| 16 | oz | Frozen blackberries, thawed and drained |
| 1/2 | c | Granulated sugar |
| 3 | tb | Cornstarch |
| 2 | tb | Boysenberry syrup |
| 1 | ts | Butter or margarine |
| 1/2 | ts | Fresh lemon juice |
| 1/8 | ts | Salt |
| | TOPPING |
| 1/2 | c | Finely ground walnuts |
| | GARNISH |
| 1 1/2 | c | Sifted powdered sugar |
| 2 | tb | Butter-flavored shortening |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Butter flavoring |
| 3 | | To 4 tablespoons whipping cream |
