Makes 16 servings
Makes 16 servings
For the crust
1 box biscotti or vanilla wafers
1/2 cup pecans
1/2 cup unsalted butter, melted
1 1/2 teaspoons vanilla extract
For the filling
3 8-ouunce packages cream cheese
1 1/2 cup sugar
4 large eggs
1/2 cup sour cream
For the topping
1 8-ounce jar Locally Preserved Blackberry Sage Syrup, divided
1 1/2 cup fresh blackberries, divided
sage leaves, for garnish
Preheat oven to 350°F.
Combine cookies and pecans in the bowl of a food processor. Pulse until the mixture resembles wet sand. Add melted butter and vanilla to the mixture. Pulse again until combined. Pour the crust mixture into a 10-inch spring-form pan and press to create an even 1/4 to 1/2-inch layer that covers the bottom of the pan. (Press evenly against the side of the pan if you have extra crust mix left.)
For the filling, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating to combine after each addition. Add sour cream and gently stir to combine. Pour the cream cheese filling into the prepared crust. Smooth the top with an offset spatula.
Bake the cheesecake for 1 hour and 10 minutes. Turn off oven and open door. Allow the cheesecake to sit inside the oven with the door open for 15 minutes. Remove and allow the cheesecake cool.
For the topping, combine 1 cup of whole blackberries with 3/4 jar of Blackberry Sage Syrup in a medium saucepan set over medium heat. Warm the sauce over medium heat, about 5 minutes. Remove from heat and allow to cool slightly. Pour the blackberry mixture over the cheesecake. Place the cheesecake in the refrigerator until chilled and set, at least 2 hours (preferably overnight).
To serve, remove the spring-form rim and slice the cheesecake into 16 servings with a long serrated knife. Garnish with whole blackberries, sage leaves, and drizzle with leftover Blackberry Sage Syrup.