Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture into the bottom of a 9-inch springform pan to form an even crust.
3. In a separate large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
4. Add the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract until combined.
5. Fold in the melted white chocolate chips gently, ensuring an even distribution throughout the batter.
6. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
7. Drop spoonfuls of fresh blackberries onto the surface of the cheesecake batter. Use a toothpick or skewer to swirl the blackberries into the batter for a beautiful marbled effect.
8. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden. The cheesecake should have a slight jiggle in the center.
9. Once baked, remove from the oven and allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to let it set completely.
10. Before serving, garnish with a dollop of whipped cream and a few fresh mint leaves for a refreshing touch.