This is a lovely, creamy not overly sweet cheesecake for hot days.
Butter the bottom and sides of a 9- or 10-inch springform pan. You can use parchment paper around the sides if you like.
Placed the graham crackers in a food processor and pulse until fine. While it's running, pour in the melted butter. Press the mixture into the bottom of the springform pan and set aside. Wipe the bowl and blade of the food processor clean.
Cut cream cheese into 8 chunks and place in food processor.
Place sugar and cornstarch in a heavy bottomed pot and stir with a whisk to blend and get rid of chunks. Do not heat yet. Add 2 tablespoons of water and whisk to combine.
Wash the blackberries and pour them into double paper towels so they won't be soggy. Add to the pot with the sugar mixture. Cook on medium high, stirring constantly, until they bubble. Turn the heat down and simmer stirring for 1-1/2 minutes. Pour through a sieve into the food processor on top of the cream cheese. Pulse four or five times, then push on and mix together until no white spots show.
Whip the cream until it begins to take shape. Beat to a soft peak.
Fold the whipped cream into the cream cheese, 1/3 at a time, until mixed. Pour into the prepared springform pan and refrigerate overnight.
To serve, loosen the sides with a slim knife if necessary, and remove from the pan. Decorate with blackberries.
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