Classic Cheesecake With Blackberry Compote

1. 1

   Preheat oven to 325 degrees.

2. 2

   In medium bowl, mix crackers and butter with a fork. Spread into the bottom and up the sides of a greased 8-inch springform pan. Set aside.

3. 3

   In a large bowl, use an electric mixer to beat the cream cheese on low until smooth. Add one egg at a time, beating until each is combined. Add sugar and beat until creamy. Add sour cream and vanilla until well combined.

4. 4

   Pour filling into crust.

5. 5

   Bake 40-50 minutes, until cake is firm but still jiggles slightly.

6. 6

   Let cheesecake set for 30 minutes before placing it in the refrigerator to cool (covered with aluminum foil) for at least 4 hours.

7. 7

   Use a knife or spatula to loosen the edges of the cake before releasing springform pan and transferring to a cake plate.

8. 8

   Warm blackberries, sugar, and lemon juice over medium heat until sugar dissolves. Puree in a food processor. Strain out seeds. Pour over cheesecake.

* Per serving · 4 servings · Values may vary.