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Butter the bottom and sides of a 9-inch springform pan.
Make the graham crust: Pulse the graham crackers in a food processor (or using a zip top bag with a rolling pin) until crushed. Stir in the brown sugar and then drizzle in the melted butter. Press tightly into the bottom of the springform pan and up the sides. Be sure to pack it tightly so it will hold together when cutting the cheesecake. Put the crust in the freezer to set while you're making the cheesecake; for 10-20 minutes.
Make the Blackberry Syrup: In a heavy bottom saucepan, whisk together sugar, cornstarch, and water. Add the blackberries and cook over medium-high heat, stirring constantly, until bubbling. Reduce the heat and simmer, stirring, for 90 seconds to 2 minutes, or until slightly thickened. Pour through a fine mesh sieve into a bowl and set aside to cool. I like to nest the bowl in another bowl with ice water to help cool it quickly.
Whip the Cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
Combine the Ingredients: Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and blackberry syrup together on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold in Whipped Cream: Gently fold the whipped cream into the cheesecake until combined. I like to use a rubber spatula.
Remove the crust from the freezer and transfer the cheesecake filling into the prepared springform pan. Use an offset spatula to smooth down the top. Refrigerate for at least 6 to 8 hours; I like to refrigerate overnight for best results.
When ready to serve, top with additional blackberries, dollops of whipped cream, and slice into wedges.