cheesecake with blackberry sauce

This cheesecake is so filling! If you are looking for a cheesecake that is 3 inches tall, then this is the recipe for you. My Mom always tells me not to serve a dish before I have made it twice. I never follow this rule, and it turned out great with the cheesecake. The sauce is excellent too.

Cheesecake

Ingredients

graham cracker crust

1 1/2 cups crushed graham crackers

1/4 cup sugar

1/3 cup butter, melted

pulse crackers and sugar in a food processor, add butter. Press down in a spring form pan, making sure crust goes about half way up the sides of the dish. Bake for 8 min on 400. 

Filling

4 8oz. packages of Cream Cheese
1 1/2 cups Sugar
3/4 cup Heavy Cream
4 whole Eggs
1 cup Sour Cream

1 tablespoon Real Vanilla
1/4 cup All Purpose Flour

Directions

• Preheat oven to 350 degrees
• Grease a 9-inch spring-form pan.
• In a medium bowl, mix graham cracker crumbs, or, I used my food processor to make the crumbs, with melted butter
• Press onto the bottom of the pan using the bottom of a glass or measuring cup.
• Only press the crust up about half way. Part of the appeal of a NY Style Cheesecake is the unevenness of the crust (go back and look at that very first photograph)
• Onto the filling...In a large bowl, mix cream cheese with sugar until smooth.
• Blend in Cream, and then mix in the eggs one at a time,
• Mix in the sour cream, vanilla and flour until smooth.
• Pour filling into prepared crust.
• Bake in preheated oven for 1 hour.
• Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours.
• Chill in refrigerator until serving.

Blackberry Sauce

Ingredients

2 cups blackberries

1/4 cup sugar

1/2 lemon

Directions

Mix all ingredients in a sauce pan. Bring to a boil, then simmer on medium heat for 15 min.

pour sauce on top of cheesecake right before serving.