A deep purple blackberry puree spiked with blackberry liqueur dresses up this simple and creamy swirled cheesecake. If you don’t want to use the liqueur, simply substitute with vanilla extract.
INGREDIENTS
3 Cups chocolate wafer cookie crumbs (about 60 cookies)
6 Tablespoons unsalted butter, melted
2 Packages (6 ounce each) Driscoll’s Blackberries, divided
1 Tbsp. blackberry liqueur
2 Teaspoons plus 1 cup sugar
3 Packages (8 ounces each) cream cheese at room temperature
1/2 sour cream
1 Tsp. vanilla extract
3 large eggs
Mint leaves
DIRECTIONS
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