Blackberry Cheesecake

Ingredients

• Fresh mint leaves - For garnish
• Whipped cream - For garnish
• Water - 1/4 cup
• Cornstarch - 1 tablespoon
• Lemon juice - 1 tablespoon
• Blackberries - 2 cups
• Eggs - 3
• Vanilla extract - 1 teaspoon
• Sugar - 1 cup
• Cream cheese - 16 oz (2 blocks), softened
• Butter - 1/2 cup, melted
• Graham crackers - 1 1/2 cups, crushed

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. In a blender or food processor, puree the blackberries until smooth. Strain the puree to remove the seeds.
7. In a small saucepan, combine the blackberry puree, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens.
8. Pour the blackberry mixture over the cream cheese layer in the springform pan.
9. Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
10. Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
11. Before serving, garnish with whipped cream and fresh mint leaves.
12. Slice and enjoy!