• Prep Time: 20 minutes plus cooling
  • Cook Time: 50 minutes plus cooling
  • Serves: 16
  • 3 Cups chocolate wafer cookie crumbs (about 60 cookies)
  • 9 Tablespoons unsalted butter, melted
Filling and Topping
  • 2 Cups Driscoll's Blackberries, divided
  • 1 Tbsp. Blackberry liqueur
  • 1 Tsp. plus 1 cup sugar
  • 3 Packages (8 ounces each) cream cheese at room temperature
  • 1 Tsp. vanilla extract
  • 1/2 Cup sour cream
  • 3 large eggs
  • Mint leaves
  • PREAHEAT oven to 350°F.

    PREAPRE a 9-inch spring form pan by brushing the inside with butter (or use a non-stick spring form pan).

    STIR cookie crumbs and butter in a medium bowl using a fork.

    PRESS crumb mixture into the bottom and up the sides of pan.

    BAKE about 14 minutes or until firm.

    REDUCE oven temperature to 300°F.

    COOL crust completely while you make the filling.
  • PURÉE one cup blackberries in a blender or food processor.

    STRAIN purée and discard seeds.

    STIR IN blackberry liqueur.

    STIR IN 2 teaspoons sugar. Set aside.

    MIX cream cheese in bowl of an electric mixer on low speed until completely smooth.

    ADD remaining 1 cup sugar.

    ADD vanilla.

    MIX again.
    ADD eggs, one at a time, and MIX on low speed after each addition.

    ADD sour cream.

    MIX again.

    POUR half of batter into cooled crust.

    POUR one teaspoon of purée mixture onto surface of batter as a single droplet.

    CONTINUE pouring 1-teaspoon droplets until half of purée is used.

    INSERT the tip of a toothpick into surface of cheesecake.

    MOVE toothpick tip around surface of cheesecake and through the center of each droplet without lifting toothpick.

    POUR remaining batter slowly onto surface of cheesecake.

    CONTINUE pouring 1-teaspoon droplets of purée onto surface of batter until remaining purée is used.

    INSERT another toothpick into surface of cheesecake.

    MOVE toothpick tip around surface of cheesecake and through the center of each droplet without lifting toothpick.

    BAKE about 50 minutes or until edges are just set and center jiggles slightly.


    PROP oven door open slightly with the handle of a wooden spoon.

    ALLOW cheesecake to cool in oven for 1 hour.

    REMOVE cheesecake from oven.

    COOL cheesecake completely.
    CHILL in refrigerator until cold throughout, 4 to 6 hours or overnight.

    GARNISH with remaining blackberries and mint leaves.

    SAVOR your delicious blackberry swirl cheesecake!
  • See the blackberry cheesecake swirls in action! Watch the video.
Rated 5 out of 5 by from What more could you ask for in a dessert? I made this as my first ever cheesecake to go with Easter dinner. The cookie crust was very good, but not always easy to judge the thickness to have enough for the whole crust. The berry and cake portions were easy to make. I made the mistake of buying low-fat cream cheese, but the recipe only required an increase in the cook time to about 70min. to correct for this. I preferred to not filter the blended berry nix, but to simply put an entire layer of berry in the middle leaving just enough for the decorative portion on the top. Next time I would likely also experiment by adding more of the liquor to see how that goes.
Date published: 2018-04-03
Rated 5 out of 5 by from Forget the bakery! Such an easy recipe to follow! Both times I made it I used oreo cookies in lieu of the chocolate wafers, and it did not disappoint. One pack of oreo cookies has just the right amount of cookies. I had to get a bit creative with the berries and mint to cover up the cracks on the cake. Enjoy and have fun!
Date published: 2017-09-16
Rated 5 out of 5 by from HUGE HIT! BOMB CHEESECAKE! ;) Just don't make the mistake of buying blackberry 80 proof brandy instead of liqueur...everyone still loved it. This has by far been the best cheesecake I have ever made. First off it looks like it was custom made so people are in disbelief that I made it. I've been asked to make it again for the 4th of July family get together.. I'm going to change it up to blueberries & raspberries so it's red, white & blue.
Date published: 2016-10-25
Rated 5 out of 5 by from Gorgeous and Delicious! I made this for a dessert for my son's First Communion and couldn't believe how beautiful and delicious it turned out. I didn't have enough of the wafers to have the cookie crust go up the sides so I just kept it to the bottom. Blackberry liquor is heavenly. Unfortunately, I could only find a big bottle of it but after tasting it, I fell in love with it and look forward to finding ways to use it.... over vanilla ice cream for starters. It looks professional- not too difficult - and tastes like a very expensive cheesecake. Thanks, Driscolls!
Date published: 2018-04-22
Rated 5 out of 5 by from Awesome!!! This is wonderful, I decided to use Chocolate Graham Crackers for the crust. They are cheaper and easier to find
Date published: 2016-10-25
Rated 5 out of 5 by from Awesome recipe, but I made adjustments I made this recipe for a dinner party, so adjusted it according to guest preferences and the ingredients I had on hand. I didn't have any chocolate wafer cookies, so substituted it with graham crackers. I was initially a little skeptical about how it would turn out, but it was great! I also covered the top of the cheesecake with chocolate ganache. My guests raved that it was better than cheesecake factory and I may have ruined all over cheesecakes for them. Great recipe, would definitely recommend!
Date published: 2018-03-29
Rated 5 out of 5 by from Even my cheesecake-hating husband loved it! I have made cheesecakes for years, so when I saw this, it was the beauty that made me want to make it. WOW! It is so creamy and good, plus it is a beautiful cake!!! You should really try it!
Date published: 2018-04-14
Rated 5 out of 5 by from Now one of my favorite cheesecakes! I love making cheesecakes and have many favorites that I continue to make year after year. This one is now one of my favorites that I will continue to make year after year!
Date published: 2016-10-25
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Calories 250.26
Total Fat 20.76 g
Saturated Fat 11.51 g
Cholesterol 82.48 mg
Sodium 207.49 mg
Total Carbohydrates 11.71 g
Dietary Fiber 1.34 g
Protein 4.41 g