How to make blackberry white chocolate cheesecake

Mix cookie crumbs, 3 tbsp sugar, and melted butter together and press into a 9 inch spring pan.

Bring blackberries, 2 tbsp sugar, cornstarch, and water to a boil. Boil until thick (4-5 min)

Melt the white chocolate and half and half in a double boiler.

While the chocolate is melting, strain the blackberry sauce to remove seeds.

Mix cream cheese with 1/2 cup of sugar until blended.

Mix in eggs one at a time. Then add in the vanilla and melted white chocolate. Beware.. This is the temping finger licking step!

Poor half of the batter into the pan and dollop 1/2 of the blackberry mixture on top.

Poor remaining batter and dollop remaining blackberry sauce. Use a knife or fork to make fancy swirls.

Bake at 325 degrees for 55-60 minutes until the filling is set and it looks something like this!

Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with blackberries to hide any mistakes and enjoy!