1. Preheat & Prep: Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
2. Create the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix well, then press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
3. Make the Creamy Filling: In a large bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Add in the vanilla extract and then beat in the eggs, one at a time, until fully blended.
4. Layer & Swirl: Pour half of the cream cheese mixture over the graham cracker crust. Spoon 1/2 cup of blackberry jam over the top. Gently pour the remaining cream cheese mixture over the jam layer. Spoon the remaining 1/2 cup of blackberry jam on top and use a knife to swirl it through the cheesecake mixture for a marbled effect.
5. Bake to Perfection: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is almost set. Allow the cheesecake to cool on a wire rack for 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake before letting it cool completely.
6. Chill & Serve: Refrigerate the cheesecake for at least 4 hours or overnight to let it set. Before serving, top with fresh blackberries and raspberries for a burst of fruity flavor.
Nutritional Info:
Calories: 450 kcal | Servings: 12
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