• Preheat oven to 325 degrees.

Graham Cracker Crust

• In a small bowl, mix graham cracker crumbs, sugar and melted butter together until combined.
• Press graham cracker mixture on the bottom and up the sides of a 9 x 13 glass baking dish. Bake for 10 minutes. Remove from the oven and let cool.

Cheesecake Filling

• In a medium bowl, beat cream cheese, sugar and vanilla together until light and fluffy, 2-3 minutes.
• Add eggs, one at a time. Beat on low speed after each addition until blended.
• Pour creamy cheesecake filling into the graham cracker crust.

Blackberry Sauce

• In a small saucepan over medium heat, add blackberries, sugar, 2 tablespoons water, and lemon juice. Cook until thickened, stirring constantly. Strain seeds and return blackberry sauce to pan.
• In a small bowl, stir cornstarch and 1 tablespoon water together. Add to blackberries and continue cooking until the sauce has thickened. Let cool then spoon blackberry mixture on top of the cheesecake in different spots.
• Next, take a toothpick or knife and swirl the blackberry sauce around to achieve a swirl effect.
• Bake for 40-50 minutes or until the center is almost set and still a little jiggly.
• Carefully remove from the oven. Let cool for an hour, then place in the refrigerator and chill for 4+ hours or overnight.