Preheat oven to 325 degrees. Line the bottom of springform pan with parchment paper.
In a small bowl combine….
2 cups chocolate graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted
Press into bottom and 1/2 inch up sides of springform pan. Place pan with crust in the freezer while you make the filling.
4-8 ounce blocks cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
2 tsp vanilla
1 tsp berry extract
3 eggs, room temperature
1 cup heavy whipping cream
1 small jar blackberry jam
In bowl of mixer place cream cheese, beat on medium speed (4-6 on Kitchenaid) till crfeam cheese is fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add vanilla and extract and beat till combined. Turn mixer to “stir” speed and add eggs one at a time only “stirring” till combined. You do not want to over mix eggs because it adds air and cause your cheesecake to crack.
By hand gently fold in heavy cream with a rubber spatula.
Pour half of your cheesecake filling into already prepared crust. Put 5-6 heaping Tablespoons of jam on top on cheesecake filling with a knife swirl jam through filling. Add the last half of your filling on top. Place 5-6 more heaping Tablespoons of jam on top of filling and swirl through filling with a knife.
Bake at 325 degrees for 80-85 minutes until center is just slightly jiggly. Cool on wire rack for 15 minutes. Run knife around edges and then continue to cool for 45 more minutes. Place in fridge to let set for at least 6 hours but overnight is best.
1 can blackberry pie filling
1 tsp almond extract
12 ounces fresh blackberries
Once cheesecake is set, remove outer ring and carefully place onto cake board, In a small bowl mix pie filling and almond extract, Place on top of cheesecake. decorate with fresh blackberries and ENJOY!! 🙂