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Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar(for crust)
1/4 cup butter
1 tablespoon cinnamon
3 (8 ounce) packages of cream cheese
4 eggs
1 cup sugar (for filling)
1/2 pint sour cream
1 teaspoon vanilla
1 cup E. Waldo Ward Blackberry Preserves
8 ounces
frozen blackberries, thawed
Directions:
1 Preheat oven to 300 degrees.
2 Combine cracker crumbs, 1/4 cup sugar, cinnamon, and butter. Press onto the bottom of a
springform pan.
3 Beat the cream cheese; add eggs, one at a time, and beat after each addition.
4Gradually add the
sugar and mix well.
5 Pour over the crust
and bake for 45 minutes.
6 Combine
the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
7 Bake for an
additional 10 minutes.
8 Remove and chill for
at least 6 hours.
9 When you get ready to
serve the cheesecake, combine the preserves and blackberries in a saucepan. Gently heat until warmed. Drizzle over the cheesecake slices.
8 Servings
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