INGREDIENTS
Crust
- 3 Cups chocolate wafer cookie crumbs (about 60 cookies)
- 9 Tablespoons unsalted butter, melted
Filling and Topping
- 1 Cup Driscoll's Blackberries, divided
- 1 Cup Driscoll's Raspberries, divided
- 2 Teaspoons vanilla extract
- 1 Cup plus 2 teaspoons 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
DIRECTIONS
Crust
- Preheat oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F.
Filling
- Purée 1/2 cup blackberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use. Purée 1/2 cup raspberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use.?
- Mix cream cheese and remaining 1 cup sugar in bowl of an electric mixer on low speed until blended. Add vanilla. Add eggs, 1 at a time, on low speed. Add sour cream and mix until blended. Spoon half batter into cooled crust.?Drop half blackberry purée mixture and half raspberry purée into batter, 1/2 teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and purées.?
- Bake about 1 hour or until edges are just set and center jiggles slightly. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven for 1 hour.
- Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.?To serve, make a pile of remaining blackberries and raspberries on top of cheesecake and garnish with mint leaves.
This article and recipe adapted from this site