Decadent Blackberry Cheesecake

Ingredients

• Graham crackers (1 1/2 cups, crushed)
• Unsalted butter (1/2 cup, melted)
• Cream cheese (24 oz, softened)
• Granulated sugar (1 cup)
• Vanilla extract (1 teaspoon)
• Eggs (4 large)
• Blackberries (2 cups, fresh)
• Lemon juice (1 tablespoon)
• Cornstarch (2 tablespoons)
• Water (1/4 cup)
• Whipped cream (for garnish)
• Fresh mint leaves (for garnish)

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed graham crackers and melted butter, stirring until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.
3. In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Ensure there are no lumps.
4. Add the eggs one at a time, mixing well after each addition to fully incorporate them into the cream cheese mixture.
5. Pour the cream cheese mixture over the prepared graham cracker crust in the springform pan, spreading it evenly.
6. In a blender or food processor, puree the fresh blackberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds, achieving a silky texture.
7. In a small saucepan over medium heat, combine the blackberry puree, lemon juice, cornstarch, and water. Cook while stirring constantly until the mixture thickens and bubbles, then remove from heat.
8. Carefully pour the blackberry mixture over the cream cheese layer in the springform pan, creating a beautiful marbled effect.
9. Bake for 50-60 minutes, or until the center is set and the edges are slightly golden. The center may jiggle slightly, but it will firm up as it cools.
10. Remove from the oven and let the cheesecake cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best flavor and texture.
11. Before serving, garnish with whipped cream and fresh mint leaves for an extra touch of elegance.