"The perfect dessert for a cheesecake lover! "


  1 1/4 cups graham cracker crumbs
  1/4 cup sugar
(for crust)
  1/4 cup butter
  1 tablespoon cinnamon
  3 (8 ounce) packages of cream cheese
  4 eggs
  1 cup sugar (for filling)
  1/2 pint sour cream
  1 teaspoon vanilla
  1 cup E. Waldo Ward Blackberry Preserves
  8 ounces frozen blackberries, thawed


1  Preheat oven to 300 degrees.

2  Combine cracker crumbs, 1/4 cup sugar, cinnamon, and butter. Press onto the bottom of a springform pan.

3 Beat the cream cheese; add eggs, one at a time, and beat after each addition.

4Gradually add the sugar and mix well.

Pour over the crust and bake for 45 minutes.

Combine the sour cream, 3 T sugar and vanilla; pour over the cheesecake.

Bake for an additional 10 minutes.

Remove and chill for at least 6 hours.

When you get ready to serve the cheesecake, combine the preserves and blackberries in a saucepan. Gently heat until warmed. Drizzle over the cheesecake slices.

8 Servings