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Directions

Prepare the Blackberry Sauce:

1. Cook the Berries: In a medium saucepan, place the blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 10 minutes. Press the blackberries against the side of the pan to help crush them. If the mixture dries out, add 1 tbsp water.

2. Thicken the Sauce: Mix the cornstarch and water until dissolved. Add to the saucepan and cook for 2 minutes, stirring constantly, until thickened.

3. Strain the Sauce: Remove from heat and pour through a fine-mesh strainer to remove seeds. Reserve 2 tbsp for the whipped cream and keep the rest for the cheesecake.

Prepare the Graham Cracker Crust:

1. Preheat Oven: Preheat the oven to 325°F (163°C).

2. Mix Crust Ingredients: In a food processor, pulse the graham crackers to fine crumbs. Mix in the brown sugar and melted butter.

3. Form and Bake Crust: Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then let cool.

Prepare the Cheesecake Batter:

1. Beat Cream Cheese: In a mixing bowl, beat the cream cheese at medium speed for 3 minutes until creamy.

2. Add Sugar and Sour Cream: Add the granulated sugar and beat for 2 minutes. Add the sour cream and mix until combined, scraping the bowl as needed.

3. Add Eggs: Beat in the eggs one at a time, mixing until just incorporated. Add the vanilla extract and salt with the last egg.

4. Layer the Batter: Pour one-third of the batter over the crust, add one-third of the blackberry sauce, and swirl gently. Repeat with the remaining batter and sauce in two more layers.

Bake the Cheesecake:

1. Prepare Water Bath: Wrap the pan with foil and place in a roasting pan. Add hot water to the roasting pan, about 1 inch deep.

2. Bake: Bake at 325°F for 60-75 minutes until the edges are set and the center is slightly jiggly.

3. Cool Gradually: Turn off the oven and let the cheesecake sit for 1 hour with the door slightly open. Then cool at room temperature and refrigerate for at least 6 hours.

Prepare Blackberry Whipped Cream:

1. Whip Cream: In a mixing bowl, add the heavy cream, powdered sugar, and reserved blackberry sauce. Whip until stiff peaks form. Transfer to a piping bag.

Serve:

1. Decorate: Remove the cheesecake from the pan, pipe the whipped cream on top, and decorate with fresh blackberries if desired.

2. Storage: Store in the fridge for up to 4-5 days or freeze for up to 2 months.