DIRECTIONS
- To make crust:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter, mix until well combined
- Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, set in the freezer to firm while making blackberry filling
- To make blackberry filling:
- Add blackberries, water and sugar to a saucepan over medium heat until the berries pop and release juices, turn heat to low
- Whisk together cornstarch and lemon juice and stir into blackberries and stir 2-3 minutes or until sauce thickens
- Remove from heat and let cool on your counter while you make the cheesecake filling
- To make cheesecake layer:
- In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
- In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
- To assemble cheesecake:
- Spoon half the cheesecake batter into the refrigerated graham cracker crust.
- Drop half the blackberry filling over the top of the cheesecake filling.
- Gently swirl with a toothpick.
- Spoon the remaining cheesecake filling over the top and spread out gently.
- Swirl the other half of filling into the top.
- Set in the fridge to firm
- Refrigerate for at least 6-8 hours or until set
- When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
- Top with fresh blackberries or pipe the whipped cream around the edge of the cheesecake if desired
- Serve
