Blackberry Cheesecake

Directions:

Prepare the crust: In a medium bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan. Chill.
Make the filling: In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating well after each addition.
Assemble the cheesecake: Pour half of the cream cheese mixture over the crust. Spoon half of the blackberry jam over the filling, using a knife to swirl it through. Add the remaining cream cheese mixture and smooth the top. Swirl in the remaining blackberry jam.
Bake: Preheat the oven to 325°F (160°C) and bake for 50-60 minutes, or until the center is set. Allow to cool in the oven with the door slightly open for about an hour.
Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Garnish: Before serving, top with fresh blackberries, strawberries, and drizzle with blackberry sauce if desired.