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1
Preheat oven to 325 degrees.
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2
In a small bowl combine sugar and orange zest. Using the back of a spoon crush the sugar and zest together.
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3
In a saucepan combine 1 1/2 cups blackberries, 3 TBSP of orange sugar and the orange juice.
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4
Cook and stir over medium high heat until berries are soft. (About 5 minutes).
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5
Press mixture through a fine mesh sieve and discard seeds. Set aside.
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6
Stir together shortbread crumbs, butter, and ginger until well combined. Press into the bottom of a 9 inch springform pan. Bake 10 minutes and set aside to cool.
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7
Beat cream cheese, 1 cup orange sugar, flour, lemon zest, and vanilla with electric mixer on medium speed until combined.
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8
Add eggs one at a time, beating on low speed after each addition until just combined.
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9
Remove 1 1/2 cups of batter and transfer to a separate bowl. Add the blackberry syrup to batter.
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10
Pour half of remaining batter into crust. Pour half of the blackberry batter over the plain. Carefully spoon remaining plain batter over blackberry batter. Top with remaining blackberry batter. Using a knife swirl blackberry batter into plain batter.
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11
Bake 50-60 minutes or until a 2 1/2 inch area around sides appears set.
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12
Cool on wire rack for 15 minutes. Loosen around edges. Cool 20 more minutes and remove sides of pan. Cool completely.
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13
Cover and chill overnight.
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14
Stir remaining blackberries with remaining orange sugar. Cover and chill overnight. Stir before using.
