Crust
  • 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
Garnish
  • Mint leaves
Crust
  1. 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.
Filling
  1. 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.

    TURN OVEN OFF.

    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!
  2. See the blackberry cheesecake swirls in action! Watch the video.
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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