Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
1 cup fresh blackberries
For the Topping:
1 cup fresh blackberries
1/4 cup blackberry jam, warmed (for glazing)
Directions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment
paper.
Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press
the mixture into the bottom of the prepared pan.
Prepare the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar until smooth and
creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and
heavy cream until well combined. Gently fold in the fresh blackberries.
Bake the Cheesecake: Pour the cheesecake filling over the prepared crust. Tap the pan gently on the
counter to release any air bubbles. Place the pan on a baking sheet and bake in the preheated oven for
45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the
cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and let it cool
completely. Chill in the refrigerator for at least 4 hours or overnight.
Decorate the Cheesecake: Arrange fresh blackberries on top of the chilled cheesecake. Brush warmed
blackberry jam over the top of the blackberries for a glossy finish.
Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Total Time: 5 hours | Servings: 10-12 slices