Blackberry cheesecake

Ingredients:

Cake

• 1 package (300 g) of vanilla wafer cookies
• 0.5 cup pecans
• 110 g butter, melted

Filling

• 3 packages of 220g cream cheese
• 1.5 cups of sugar
• 1.5 tsp vanilla extract
• 4 eggs
• 0.5 cup sour cream

Topping

• 4 cups blackberries
• 1 cup of sugar
• 1 tbsp cornstarch

Preparation:

1. Preheat oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) baking sheet with foil and spray with cooking spray.
2. Cake:
   
   Place the vanilla wafers and pecans in a food processor and pulse until the mixture forms crumbs. Add the melted butter and pulse again until smooth. Pour the mixture into the prepared pan and press it into the bottom. It's okay if the mixture rises up the sides of the pan.
3. Filling:
   
   In a medium bowl, beat the cream cheese, sugar, and vanilla extract with a mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
4. Spread the filling on the cake pan, smooth the surface with a spatula, and bake for 50 minutes. Turn off the oven, open the oven door, and let the cheesecake sit inside for another 15 minutes. Remove from the oven and let cool.
5. Topping:
   
   Combine blackberries, sugar, and 1/4 cup water in a saucepan or skillet. Bring to a simmer over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
6. In a small bowl, make a paste of cornstarch and 2 tablespoons of water, stirring until smooth. Add the paste to the berries, bring back to a boil, and simmer for another 1-2 minutes. Turn off the heat and let the topping cool.
7. Spread the blackberries over the cheesecake and refrigerate until completely set, at least 2 hours (preferably longer).
8. When the cheesecake is ready to serve, remove it from the pan by pulling the overhanging edges of the foil. Using a long serrated knife, cut into 15 cakes.