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Mix cookie crumbs, 3 tbsp sugar, and melted butter together and press into a 9 inch spring pan.
Bring blackberries, 2 tbsp sugar, cornstarch, and water to a boil. Boil until thick (4-5 min)
Melt the white chocolate and half and half in a double boiler.
While the chocolate is melting, strain the blackberry sauce to remove seeds.
Mix cream cheese with 1/2 cup of sugar until blended.
Mix in eggs one at a time. Then add in the vanilla and melted white chocolate. Beware.. This is the temping finger licking step!
Poor half of the batter into the pan and dollop 1/2 of the blackberry mixture on top.
Poor remaining batter and dollop remaining blackberry sauce. Use a knife or fork to make fancy swirls.
Bake at 325 degrees for 55-60 minutes until the filling is set and it looks something like this!
Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with blackberries to hide any mistakes and enjoy!