Easy Blackberry Cheesecake

Preheat the oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until set, then remove from the oven and let it cool.

Make the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract and continue beating until creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and heavy cream until fully combined.

Bake the Cheesecake:
Pour the cheesecake filling into the cooled crust. Smooth the top with a spatula. Bake at 325°F (163°C) for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. Afterward, transfer it to the fridge and chill for at least 4 hours, or overnight for best results.

Prepare the Topping:
In a small saucepan, heat the blackberry preserves over low heat until melted. Stir in the fresh blackberries and cook for a few minutes until softened. Allow the topping to cool before spreading it over the chilled cheesecake.

Serve:
Once the cheesecake is fully chilled, spread the blackberry topping evenly over the top. Slice and enjoy!

Serving and Storage Tips: