Blackberry Swirl Cheesecake

Level: Easy
Yield: 12 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 12 servings
Calories: 726
Total Fat: 55 g
Saturated Fat: 31 g
Carbohydrates: 50 g
Dietary Fiber: 2 g
Sugar: 39 g
Protein: 11 g
Cholesterol: 211 mg
Sodium: 422 mg
Total: 13 hr (includes cooling and chilling times)
Active: 45 min

Indulge in this stunning Blackberry Swirl Cheesecake, where vibrant fresh blackberry swirls transform a creamy classic into the ultimate showstopper for your next gathering or celebration!

Base:

One 9-ounce box chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted

Cheesecake Mixture:

Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Two 6-ounce containers blackberries
Whipped cream, for serving

Special equipment:

a 10-inch springform pan and a wooden skewer

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For the base: Set the oven rack to the middle position and heat to 325 degrees F.
Combine the cookies and sugar in a food processor bowl and pulse into fine crumbs. Pour in the butter gradually and pulse until the crumbs are saturated with butter.
Firmly distribute the crumb mixture across the bottom of a 10-inch springform pan. Bake until firm, 15 to 18 minutes; allow to fully cool on a wire rack, approximately 30 minutes.
Cover the exterior and perimeter of the pan with foil and position it within a larger roasting pan.
For the cheesecake mixture: Combine the cream cheese and sugar in a large bowl using an electric mixer set to medium speed for 1 minute. Incorporate the sour cream and blend until fully combined. Mix in the heavy cream and blend until fully combined. Fold in the eggs one by one by hand until fully combined. Fold in the vanilla by hand until fully combined. (Be cautious not to blend excessively or the cheesecake will achieve a souffl consistency!) Keep aside.
Blend half the blackberries in a blender until completely liquefied. Move to a separate bowl and add 1/4 cup of the cheesecake mixture. Combine thoroughly. Transfer the remaining unflavored cheesecake batter into the crust.
Distribute portions of the blackberry batter using an ice cream scoop or big spoon across the top of the unflavored batter. Move a long wooden skewer through the batter, making sure the skewer reaches to the bottom, to generate a marbled tie-dye appearance. Pour hot water into the roasting pan until it reaches approximately the midpoint of the springform pan's exterior.
Bake until the perimeter of the cheesecake solidifies, though the interior remains somewhat yielding, roughly 1 hour 20 minutes. Switch the oven off and allow the cheesecake to stay inside for 1 hour.
Transport the cheesecake from the roasting pan onto a cooling wire. Use a knife to make an incision around the pan's perimeter and permit the cheesecake to reach ambient temperature, roughly 2 hours. Seal and store in refrigeration for a minimum of 8 hours and no more than 12 hours.
Make an incision around the pan's perimeter once more, then disengage the pan clasp to open the edges. Move the cheesecake to a presentation platter or cake pedestal. Even out the perimeter of the cheesecake with a knife. Cut into slices and offer with whipped cream and the leftover blackberries.