Let chilled cheesecake stand for twenty minutes before serving. Slice with hot knife, wiping clean before each slice.
- 9×3 inch round cake pan with removable bottom
- 2 cups crushed graham cracker or vanilla wafer cookies
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 3 1/2 lbs cream cheese, room temperature
- 2 1/4 cups sugar
- 1/2 cup flour
- 1 cup sour cream, room temperature
- 1 1/2 tsp. vanilla extract
- 5 large eggs, room temperature
- 2 pints blackberries
- 1/4 cup Blackberry jam
Preheat oven to 350 degrees.
Butter a 9×3 in cake pan with removable bottom well. Cut a piece of parchment paper to fit the inside edge on pan extending 3-4 inches over the top of pan. Wrap inside buttered pan and spray the parchment with cooking spray. Wrap the pan bottom and up sides with two layers of foil. Set aside.
Combine the crust ingredients, graham cracker crumbs,2 tablespoons sugar and the 2 tablespoons melted butter. Press into bottom of pan. Bake until crust begins to brown. Allow to cool completely.
In a stand mixer, beat cream cheese on medium speed until fluffy, about 3 minutes. Scrape down sides of bowl often. In a separate bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar to cream cheese mixture, mix until smooth. Add sour cream and vanilla, blend until smooth on low. Add eggs one at a time until just combined. Do not overmix.
Pour the cream cheese filling into the prepared pan. Set pan inside a larger shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up the sides. Bake 45 minutes; reduce temperature to 325 degrees. Continue to bake until cake is set and slightly wobbly in the center, about 30 minutes more. Turn off oven ; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cool completely. Refrigerate, uncovered, at least 6 hours , overnight even better. Before unmolding, run a knife around the edge of the cake, between parchment and pan. Push the bottom up gently as side slides down.Peel parchment away from outside of cheesecake. Arrange the berries on top of cheesecake. Warm the blackberry jam to liquify and brush over top of berries. Dust with powdered sugar.