21/2 cup of graham cracker crumbs
1/4 cup of brown sugar
7 tablespoons butter, melted
Blackberry Puree :
6 oz: fresh blackberries
1/4 cup granulated sugar
1/4 cup water
16 oz. cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 cup, granulated sugar
2 eggs room temperature
juice from half of fresh lemon
Preheat oven to 350. Butter a 9x9 pan, then line with parchment paper and butter the parchment paper, set aside. Mix graham crackers, butter and brown sugar in a bowl. Pour into pan and press firmly. Bale for 10 minutes and then remove from oven and let cool.
In a small saucepan over medium-low heat, mix berries, sugar and water cook for about 8 minutes until the berries are broken down. Set aside to cool.
For the cheesecake: In the bowl of a mixer with a paddle, cream together the sugar and cream cheese until light and fluffy, add the sour cream and eggs then mix in the juice of the lemon.
Pour the cream cheese mixture over the crust, then sprinkle with the berry mixture. Swirl with a knife to make a little pattern. Bake for 35 minutes or until middle is slightly jiggly.