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1
Preheat oven to 350u00b0F.
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2
In a food processor, process cookies until sand-like. Add melted butter and blend until well combined. Press crushed cookies into a 9-inch tart pan with a removable bottom. Bake 10 minutes. Remove tart shell from oven and let it cool while you make the filling.
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3
Reduce the oven temperature to 325u00b0 F.
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4
Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a handheld mixer) until light and fluffy, about 3-4 minutes. Add sugar and beat for another 3 minutes.
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5
Add flour, sour cream, and vanilla and beat 2 more minutes. Finally, add heavy cream and egg and beat until ingredients are well combined and batter is light, about 2-3 minutes. Pour batter into prepared tart pan.
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6
In a small bowl, mix berry preserves until smooth. Carefully place drops of the preserves over the batter. With a toothpick or wooden skewer, gently swirl preserves to create a marbled effect. For a heart look, pass the toothpick through the center of each drop.
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7
Bake cheesecake for 18-24 minutes. Keep an eye on it so the top doesn't brown too much. Remove from oven and let cheesecake cool completely before placing it in the refrigerator.
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8
Chill for at least 4 hours. Once cheesecake has cooled and set, remove from tart pan (leave the bottom on) and serve!
