INGREDIENTS:
2-1/2 lb cream cheese, softened
3/4 cup granulated sugar
1 tsp. cornstarch
2 eggs
2-1/4 cups strained puréed blackberries (about 2-1/2 cups whole berries)
CRUST:
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter, melted
Garnish:
1 cup blackberries
1/2 cup whipped cream
DIRECTIONS:
Crust: In bowl, combine graham cracker crumbs and sugar; stir in butter.
Press evenly onto bottom and halfway up sides of 10-inch spring form pan.
In bowl, beat cream cheese, sugar and cornstarch until fluffy.
Beat in eggs.
Fold in blackberry purée; pour into crust.
Bake at 325° oven for about 50 minutes or until set around edge and still slightly jiggly in center.
Remove to rack.
Immediately run knife around inside of pan.
Let cool completely to room temperature.
Cover and refrigerate until chilled.
Garnish: Remove side of pan; place cake on serving plate.
Press evenly onto bottom and halfway up sides of 10-inch spring form pan.
In bowl, beat cream cheese, sugar and cornstarch until fluffy.
Beat in eggs.
Fold in blackberry purée; pour into crust.
Bake at 325° oven for about 50 minutes or until set around edge and still slightly jiggly in center.
Remove to rack.
Immediately run knife around inside of pan.
Let cool completely to room temperature.
Cover and refrigerate until chilled.
Garnish: Remove side of pan; place cake on serving plate.
Garnish with blackberries and whipped cream.
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