- 3 cups chocolate wafer cookie crumbs (about 60 cookies)
- 9 tablespoons unsalted butter, melted
- Filling and Topping
- 2 cups Driscoll’s Blackberries, divided
- 1 tablespoon blackberry liqueur or 1 tablespoon vanilla extract
- 1 cup plus 2 teaspoons sugar
- 3 packages (8 ounces each) cream cheese at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cups sour cream
- Mint leaves
- Preheat oven to 350°F.
- Combine chocolate wafer crumbs and melted butter in a medium bowl.
- Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter).
- Bake about 14 minutes or until firm.
- Let cool completely.
- Reduce oven temperature to 300°F.
- Purée 1 cup blackberries in a blender or food processor and strain.
- Discard seeds.
- You should have about 1/3 cup purée.
- Stir in blackberry liqueur and 2 teaspoons sugar.
- Set aside until ready to use.
- Mix cream cheese and remaining 1 cup sugar in bowl of an electric mixer on low speed until blended.
- Add vanilla.
- Add eggs, 1 at a time, on low speed.
- Add sour cream and mix until blended.
- Spoon half batter into cooled crust.
- Drop half blackberry purée mixture into batter, one teaspoon at a time.
- Swirl into filling using a toothpick or wooden skewer.
- Repeat with remaining batter and blackberry purée mixture.
- Bake about 50 minutes or until edges are just set and center jiggles slightly.
- Turn oven off and prop the door ajar with the handle of a wooden spoon.
- Let cool in oven for 1 hour.
- Remove from oven and cool completely.
- Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
- To serve, make a pile of remaining blackberries on top of cheesecake and garnish with mint leaves.
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