Swirled Blackberry Cheesecake using the 10 ingredients you provided:
Ingredients:
3 cups chocolate wafer cookie crumbs
6 tbsp unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup sugar
3 large eggs
2 packages (6 oz each) Driscoll’s blackberries
1 tbsp blackberry liqueur
Mint leaves, for garnish
Directions:
Preheat the oven to 325°F.
In a bowl, mix together the chocolate wafer cookie crumbs and melted butter until the mixture is fully combined.
Press the cookie mixture into the bottom of a 9-inch springform pan, using a flat bottomed glass or measuring cup to ensure it is evenly distributed.
In a separate bowl, beat the cream cheese until it is light and fluffy.
Mix in the sour cream, vanilla extract, and sugar until the mixture is smooth.
Add in the eggs, one at a time, and beat until they are fully incorporated.
In a blender or food processor, puree the blackberries until smooth.
Pour the blackberry puree into the cheesecake mixture and gently swirl with a knife to create a marbled effect.
Pour the cheesecake mixture into the prepared crust and smooth the top with a spatula.
Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour.
Remove the cheesecake from the oven and let it cool to room temperature before placing it in the refrigerator to chill for at least 4 hours or overnight.
Before serving, drizzle the blackberry liqueur over the top of the cheesecake and garnish with fresh mint leaves.
Enjoy!
