Blackberry Cheesecake

Directions

1. Graham Cracker Crust
2. Make the crust: spray a 9 inch springform pan lightly with nonstick spray. In a medium bowl, toss the graham cracker crumbs, butter, and salt to combine. Press into the prepared pan in an even layer in the base and about 1 inch up the sides. Bake at 350°F for 12-15 minutes, until golden brown and fragrant. Cool completely, wrap the outside of the springform pan with aluminum foil, then transfer to a baking pan such as a casserole dish or large cake pan (this will serve as the water bath). Reduce the oven to 325°F.
3. Make the filling: In a medium pot, toss the blackberries, lemon juice, vanilla bean seeds, salt, and ⅓ cup (66 grams) granulated sugar to combine. Cook over medium heat, stirring occasionally, for about 10 minutes, until the berries have broken down and are very soft.
4. Press the mixture through a fine-mesh sieve, reserving the juice and any pulp that passes through. Really press it through, trying to leave mostly the seeds behind in the strainer, then discard the seeds.
5. In a food processor, blend the cream cheese for 1 minute. Scrape the bowl well, then add the remaining 1 cup (198 grams) granulated sugar and blend for 1 minute more.

1. Blackberry Filling & Blackberry-Swirled Whipped Cream (Optional)
2. Scrape the bowl well, then add the eggs one at a time. Scrape the bowl well after each addition. Blend in the blackberry mixture and sour cream and purée until smooth.
3. Set a kettle of water to boil. Pour the prepared custard into the cooled crust. Gently transfer the dish containing the springform pan to the oven and fill the baking dish with boiling water, ideally so it comes about halfway up the sides of the springform pan.
4. Bake the cake for 1 hour to 1 hour 15 minutes, until the cheesecake appears set around the outside edge, but is slightly jiggly in the center. Turn the oven off and prop the door open. Leave the cheesecake inside for 20 to 30 minutes, then let cool at room temperature for 1 hour. Unwrap the foil from around the pan.
5. Chill the cake for at least 8 hours before serving. To unmold, using a small offset spatula, run it around the outside of the cheesecake to loosen, then gently remove the outer ring. Using a large spatula, gently loosen the base of the cheesecake and transfer to a platter.
6. If desired, make the swirled whipped cream: In a small pot, heat the jam until smooth. Strain the mixture into a small bowl and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, whip the cream, confectioners' sugar, and vanilla to medium peaks. Gently fold in the blackberry mixture, folding just enough to streak the whipped cream. Spoon the cream onto the cheesecake just before serving.