Vanilla Bean and Blackberry Cheesecake


Preheat oven to 325 degrees. Line the bottom of a 9inch spring form pan with parchment paper and lightly spray with nonstick spray. Set aside.

2 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted
1 Tbsp vanilla
Mix all together in a bowl until crumbs are moistened. Place in prepared spring form pan and 1/4 inch up sides of pan. Place in freezer while making cheesecake batter.

Vanilla Bean Cheesecake Batter:
4-8oz blocks of cream cheese, room temp
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3 eggs room temp
1 cup heavy whipping cream
2 whole vanilla bean pods.

Place cream cheese in bowl of mixer, whip until fluffy. Add sugar, cornstarch and vanilla, beat until combined well. Add eggs one at a time mixing on lowest setting just till combined. Add vanilla bean scrapings to heavy whipping cream and stir together. By hand slowly stir in whipping cream to batter. Pour batter into prepared crust and bake at 325, just until center is set about 75 minutes.
Remove from oven place on rack. Cool 15 minutes, run knife around edge and continue to cool another 45 minutes.
While cheesecake is cooling…

In a sauce pan add…
1/2 cup sugar
2 Tbsp water
2 cups blackberries
1 Tbsp cornstarch
Bring to a boil on medium high heat then continue to cook 4-5 minutes until thickens. Remove from heat and cool along side cheesecake. After 45 minute cooling period for cheesecake place blackberry topping on cheesecake and place in fridge for at least 4 hours.


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