Swirled Blackberry Cheesecake

A deep purple blackberry purée spiked with blackberry liqueur dresses up this creamy and simple blackberry swirl cheesecake. Berries are then placed in the center at the top the cheesecake. If you don't want to use the liqueur, simply substitute with vanilla extract.
Swirled Blackberry Cheesecake

INGREDIENTS
Crust

  1. 3 Cups chocolate wafer cookie crumbs (about 60 cookies)
  2. 9 Tablespoons unsalted butter, melted
  3. Filling and Topping
  4. 2 Cups Driscoll's Blackberries, divided
  5. 1 Tbsp. Blackberry liqueur
  6. 1 Tsp. plus 1 cup sugar
  7. 3 Packages (8 ounces each) cream cheese at room temperature
  8. 1 Tsp. vanilla extract
  9. 1/2 Cup sour cream
  10. 3 large eggs

DIRECTIONS
Crust

  • 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.