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Happy Thanksgiving! We are going to my in-law's house for Thanksgiving dinner so I have narrowly escaped making Thanksgiving for another year. In fact, all we are doing is bringing a cheese ball and some crackers so I don't have to cook today AT ALL. That is definitely something I am thankful for.
This is a cheesecake that I made a while ago when we found some blackberries on a great sale. It was absolutely divine - one of the best cheesecakes that I have ever had.
Crust:
1 1/2 cup graham crackers, crumbled
1/3 cup margarine, melted
1/4 cup sugar
Filling:
4 8 oz packages cream cheese
1/2 cup seedless blackberry preserves
1/4 cup water
1/2 cup sour cream
1 1/4 cup sugar
2 tsp vanilla extract
5 eggs
4 oz white chocolate chips or chunks
Preheat oven to 475°. Place a large pan filled with about 1/2" water into the oven while it preheats. In a small bowl, combine blackberry preserves and water. Heat in a microwave for about a minute and stir until smooth. Set aside. Make crust by combining graham crackers, margarine, and sugar. Press crust into the bottom and about halfway up the sides of a 10" spring form pan that has been lined with parchment paper.
Use an electric mixer to whip the cream cheese. Then add sugar, sour cream, and vanilla and continue mixing. Beat in eggs one at a time. Don't over-mix.
Sprinkle white chocolate over the crust, then spoon half of the cheesecake filling over the chocolate. Drizzle half of the blackberry preserves over the cheesecake and swirl with a knife. Pour remaining cheesecake filling and drizzle remaining preserves over top. Swirl enough so that there is a pretty design.
Place cheesecake in oven and bake for 12 minutes at 475° then turn oven down to 350° and bake for another 50-60 minutes. Then, turn oven off and let the cheesecake cool for at least an hour in the oven. This helps to prevent cracking. Chill cake for at least 4 hours before serving. Top with powdered sugar, blackberries, whipped cream, and/or white chocolate shavings.
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