First Step: Prepare the Pan and Crust Lightly brush melted butter on the bottom and inside of a 9-inch springform pan, then preheat your oven to 350°F. Pulse 3 cups of chocolate wafer cookies into crumbs and combine them with 9 tablespoons of melted and cooled unsalted butter. Press this mixture firmly into the pan’s bottom and sides, then bake for 14 minutes until firm. Let the crust cool completely before proceeding.

Second Step: Prepare the Berry Purees Reduce the oven temperature to 300°F after the crust cools. Puree half of the 6 ounces of blackberries with 1 teaspoon of sugar, then strain to remove seeds and set aside. Repeat the process with half of the 6 ounces of raspberries. These purees will create the signature swirl that defines this Blackberry Raspberry Cheesecake.

Third Step: Mix the Filling Beat 3 packages (8 ounces each) of room-temperature cream cheese until smooth. Add 1 cup of sugar, 1/2 cup sour cream, and 2 teaspoons vanilla extract, mixing well. Incorporate 3 large eggs one at a time on low speed to keep the batter silky and prevent overmixing.

Fourth Step: Assemble and Bake Spoon half the cream cheese mixture into the cooled crust and sprinkle half the blackberry and raspberry purees over it. Swirl with a toothpick for a marbled effect, then repeat with the remaining mixture and purees. Bake for about one hour until the edges set and the center slightly jiggles.

Fifth Step: Cool and Chill Turn off the oven and prop the door open to cool the cheesecake inside for 1 hour. Remove it, let it cool completely, then refrigerate for at least 4 hours or overnight. This gradual cooling helps achieve the best texture in your Blackberry Raspberry Cheesecake.

Sixth Step: Serve Remove the springform pan, garnish with the remaining blackberries, raspberries, and mint leaves, then serve immediately. For more baking tips, visit our blueberry cream cheese crumb cake page, which offers related ideas.