Ingredients:

  • 2 cups (about 220g) Chocolate Wafer Cookies (filling removed), crushed finely
  • 6 Tablespoons (85g) Unsalted Butter, melted
  • 1 Tablespoon (15g) Granulated Sugar (for crust)
  • 1 cup (150g) Fresh or Frozen Blackberries
  • 2 Tablespoons (30ml) Water (for sauce)
  • 2 Tablespoons (25g) Granulated Sugar (for sauce)
  • 1 Teaspoon Lemon Juice (for sauce)
  • 4 blocks (32 oz / 904g) Full-Fat Cream Cheese, softened
  • 1 ½ cups (300g) Granulated Sugar (for filling)
  • ½ cup (100g) Light Brown Sugar, packed
  • 4 Large Eggs, room temperature
  • 1 cup (240g) Sour Cream or Full-Fat Greek Yogurt, room temperature
  • 1 teaspoon Vanilla Extract
  • ½ cup (60g) High-Quality Dark Cocoa Powder, sifted
  • 4 oz (113g) Semisweet or Bittersweet Chocolate, melted and cooled

Instructions:

  1. Prepare the Potion (Blackberry Sauce): Combine blackberries, water, sugar, and lemon juice in a saucepan. Simmer until thick (about 10 minutes). Strain through a sieve to remove seeds, pressing solids. Cool completely.
  2. Prepare the Crust: Pulse cookies, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a prepared 9-inch springform pan. Chill for at least 1 hour.
  3. Prep the Oven & Water Bath: Preheat oven to 325°F (165°C). Wrap the exterior of the springform pan tightly in 2-3 layers of heavy-duty aluminum foil to create a watertight seal for the water bath.
  4. Mix the Filling Base: Beat the softened cream cheese until completely smooth. Gradually beat in both sugars until just combined, scraping down the sides.
  5. Incorporate Wet Ingredients: Beat in the sour cream and vanilla. Beat in the eggs one at a time, mixing only until just incorporated after each addition. Do not over-mix.
  6. Add Dry & Chocolate: Gently whisk in the sifted cocoa powder, followed by the cooled melted chocolate until uniformly incorporated.
  7. Assemble & Swirl: Pour half of the batter over the chilled crust. Spoon dollops of the cooled blackberry sauce over the batter. Pour the remaining batter on top. Use a skewer or knife to gently drag through the batter, creating a marbled/swirled effect.
  8. The Water Bath Bake: Place the foil-wrapped pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.
  9. Bake & Cool: Bake for 60-75 minutes. The edges should look set, but the centre 2 inches should still have a slight wobble. Turn the oven off, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  10. Final Chill: Remove from the water bath, remove the foil, and let cool on a rack to room temperature. Cover loosely and refrigerate for at least 6 hours, preferably overnight, before serving.