Blackberry Cheesecake
Yields: 16 serving(s)
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Ingredients:
For the Crust:
1 box Vanilla Wafers
1/2 c. Pecans
1 stick 1/2 Cup Butter, Melted
1 1/2 tsp. Vanilla
For the Filling:
3 packages 8 Ounce Cream Cheese
1 1/2 c. Sugar
4 whole Eggs
1/2 c. Sour Cream
For the Topping:
2 c. Blackberries
1/2 c. Sugar
2 tbsp. Water
Directions:
Preheat oven to 350 degrees.
Place vanilla wafers and pecans into the bowl of a food processor. Pulse until the mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that’s okay!)
For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off the oven and open the door and allow it to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.
For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow it to cool slightly.
Pour blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours—several hours is better.
When ready to serve, remove the rim around the pan and slice it into 16 pieces with a long serrated knife.
Recipe courtesy of The Pioneer Woman.
I hope you enjoy your time sweetheart! 
The plan is to not leave my bed lol. Gonna need to re-stock before then! 
