A classic recipe with a delicious twist: blackberry topping.
- 1 1/4 c. graham cracker crumbs
- 1/4 c. sugar
- 1/4 c. butter
- 1 tbsp. cinnamon
- 3 (8 oz.) pkgs. cream cheese
- 4 eggs
- 1 c. sugar
- 1/2 pt. sour cream
- 3 tbsp. sugar
- 1 tsp. vanilla
- 1 jar blackberry jam
- 1/2 pkg. blackberries, thawed
Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter. Press onto bottom of springform pan. Whip cream cheese. Add eggs, one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top of baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours. When ready to serve, heat jam and blackberries. Pour hot over the cake slices. Serves 8.
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