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1
Preheat the oven to 350 degrees F.
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2
For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
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3
Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs.
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4
Add the melted butter and pulse again until combined.
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5
Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan.
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6
(If they come up the sides, that's okay!)
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7
For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth.
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8
Add the eggs one at a time, beating after each addition.
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9
Add the sour cream and mix again.
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10
Pour the filling into the crust, smooth the top and bake for 50 minutes.
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11
Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes.
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12
Remove and set aside to cool.
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13
For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet.
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14
Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
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15
In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth.
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16
Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes.
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17
Turn off the heat and cool the mixture.
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18
Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
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19
When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil.
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20
Slice into 15 pieces with a long serrated knife.
