Blackberry Cheesecake

Ingredients:

For the Crust:

* 1cup Graham Cracker Crumbs

* 1/4cup Oreo Cookie Crumbs

* 3tbsp Granulated Sugar 

* 6tbsp Unsalted Butter, melted 

* 1/8tsp Salt 

For the Cheesecake Filling:

* 3packages (8oz) Creamcheese, at room temperature 

* 1cup Granulated Sugar

* 3 Eggs 

* 3/4cup Sour Cream 

* 1tsp Vanilla Extract 

* The zest of 1 Lemon 

* 1/8tsp Salt 

For the Blackberry Filling:

* 1cup Fresh Blackberries 

* 4-6tbsp Blackberry Jam 

For the Topping:

* 1 + 1/2cups Whipping Cream

* 4tbsp Confectioners Sugar

* 1tsp Vanilla Extract 

* Zest of 1 Lemon 

* 6-9 Blackberries 

Directions:  

1. Make the Crust firt by combining the ingredients for the crust in a bowl. Using a fork mix the ingredients together, until it forms a "wet sand" type texture. Pre heat oven to 350degrees F.  

2. Spray a 9" springform pan with cooking spray, and line the bottom with parchment paper. Spray the parchment paper as well. Transfer the crust mixture to the springform pan, and press down using the back of a measuring cup or spoon. Leave in refrigerator until the oven reaches the desired temperature. 

3. Bake at 350degrees for 10 minutes. Leave on wire rack to cool, until you make the cheesecake filling. 

4. For the cheesecake filling, using a stand mixer with paddle attachment, beat the cream cheese and granulated sugar until creamy and smooth (approx. 3-4 minutes on medium speed). Scrape the bottom and sides of the bowl as you go. Add in the eggs one at a time, mixing in between additions. Beat on medium - low. 

5. Next add in the vanilla and lemon zest and beat on medium - low until incorporated. Add in the salt and sour cream at this time and mix on medium-low until incorporated. Scrape the sides and bottom of the bowl, as you go. 

6. Wrap the bottom of the springform pan with foil at this time (as the cheesecake will bake in a waterbath). Place the foil covered springform pan on a baking tray with some depth (to pour the hot water around the springform pan). 

7. Transfer the cheesecake filling to the springform pan, pouring gently over the crust. Tap the pan a few times to ensure any air bubbles get released. Pour the Blackberry jam in spoonfuls to each corner of the cheesecake at this time. Take care when swirling the jam, so as to not touch the bottom crust. Now place the blackberries into the cheesecake filling a 1/4inch apart, pressing gently to submerge them. They can peak out a bit, this will not affect the baking. 

8. Boil water at this time, and pre heat the oven to 350degrees F. 

9. Place the tray with the foil wrapped springform pan in the oven, when ready. Pour the hot water around the springform pan. Close oven door and bake at 350degrees for 1hour and 5 minutes. DO NOT OPEN DOOR WHILE BAKING. When ready the cheesecake should look like the sides are done and the middle is a little jiggly. 

10. Once done, turn the oven off, open the door very slightly and wedge a wooden spatula so as to let the hot air escape very gradually. Leave the cheesecake to cool like this in the oven for 30 minutes. 

11. After 30 minutes, transfer the cheesecake (in pan) to a wire rack to cool completely. Once cooled completely, place in refrigerator (in pan) overnight (preferably) or for 8 hours. 

12. When you are ready to serve the cheesecake, whip the whipping cream until soft peaks form (with whisk attachment and stand mixer), and then add the confectioners sugar. Whip on medium -high until stiff peaks start to form. Add in the vanilla and whip again on high for 1 minute, until stiff peaks have formed. 

13. Remove the cheesecake from the springform pan, and place on serving plate/stand. Add on the whipped cream in a design of your choice, add on the balckberries, and add the zest of 1 lemon. Cut and serve. 

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