Step 1

Place the blackberries in a bowl and sprinkle with the sugar. Set aside, stirring every hour, for 4 hours or until the berries have thawed and the sugar has dissolved and made a syrup.

Step 2

Use tongs or a slotted spoon to transfer half of the berries to a separate bowl. Pour the remaining berries and syrup into a sieve set over a bowl. Use the back of a spoon to press through the juice. Discard the seeds.

Step 3

Release the base of a 22cm (base measurement) springform pan and invert. Line the base with baking paper and secure in the pan, allowing the edges to overhang.

Step 4

Keep the Ginger Nut biscuits in the packet and use a rolling pin or meat mallet to pound slightly to roughly break up. Process the Ginger Nut and Butternut cookies in a food processor until finely crushed. Add butter and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan, leaving a 1cm border at the top. Place in the fridge for 30 minutes to chill.

Step 5

Preheat oven to 160°C/140°C fan forced. Process the cream cheese and sour cream in the clean bowl of a food processor until smooth. Add the honey and extra sugar and process until well combined. Add the eggs and process until well combined.

Step 6

Pour the cream cheese mixture into the pan. Drizzle 1/4 cup of the blackberry puree over the top of the cheesecake and use a skewer to create a swirl effect. Bake for 55 minutes or until the centre wobbles slightly. Turn oven off. Leave cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely. Place in fridge for 4 hours to chill. Serve with a dollop of cream, the reserved berries and a drizzle of the remaining puree.