Makes 20 squares
Rustic, delicious and easy to make. You can cheat and spread a prepared pie filling over the top but the homemade version is thinner and less sweet. These keep well for days in the refrigerator.
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted
Three 8-ounce packages cream cheese
1-1/2 cups sugar
1-1/2 teaspoons vanilla
1/2 cup sour cream
4 cups mixed berries
1 cup sugar
1 tablespoon cornstarch
Preheat the oven to 350 degrees F.
For the crust:
Line a 9-by- 13-inch rectangular baking pan with foil and spray with non-stick cooking spray.
In a food processor, pulse vanilla wafers and pecans into crumbs. Add the melted butter and pulse again until
combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of pan.
For the filling:
Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth.
Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
For the topping: In a medium pot, heat berries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
In a small bowl, make a stir together the cornstarch and 2 tablespoons water until smooth. Add to the berries, return to boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 4 hours or more. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.