Blackberry Cheesecake

For the Crust:

1 ½ cups graham cracker crumbs

1/3 cup unsalted butter, melted

1/4 cup granulated sugar

For the Cheesecake Filling:

1 ¼ cups heavy cream

2 teaspoons gelatin powder

1/4 cup cold water

2 (8 oz) packages cream cheese, room temperature

2/3 cup granulated sugar

2 teaspoons vanilla extract

For the Blackberry Puree Layer:

2 cups fresh blackberries (plus more for decorating)

1/2 cup granulated sugar

2 teaspoons gelatin powder

1/4 cup water

Prepare the Crust:

In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Chill in the refrigerator while preparing the filling.

Make the Cheesecake Filling:

Sprinkle gelatin over cold water in a small bowl and let it stand for 5-10 minutes to bloom.

In a small saucepan, gently heat the bloomed gelatin until dissolved (do not boil). Set aside to cool slightly.

In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

In another bowl, whip the heavy cream to stiff peaks.

Gradually fold the whipped cream into the cream cheese mixture, then stir in the cooled gelatin until well combined.

Pour the filling over the crust in the springform pan and smooth the top with a spatula. Chill in the refrigerator for at least 1 hour to set slightly before adding the blackberry layer.

Prepare the Blackberry Puree Layer:

Blend the blackberries and sugar in a blender until smooth.

Strain the mixture through a fine mesh sieve to remove the seeds.

Sprinkle gelatin over water in a small bowl and let it bloom for 5-10 minutes.

Heat the bloomed gelatin in a small saucepan over low heat until dissolved, then mix it into the blackberry puree.

Let the puree cool to room temperature, then carefully pour over the cheesecake layer.

Chill and Serve:

Return the cheesecake to the refrigerator and chill for at least 4 hours, or until fully set.

Once set, carefully remove the cheesecake from the springform pan and decorate the top with fresh blackberries.

Slice with a warm, sharp knife for clean cuts, and serve chilled.

Enjoy