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1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until well combined.
5. Pour the cheesecake filling over the crust in the pan, smoothing the top with a spatula.
6. Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are lightly golden.
7. Remove from the oven and let the cheesecake cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan. Let it cool completely on a wire rack.
8. While the cheesecake is cooling, prepare the blackberry topping. In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10 minutes. Remove from heat and let it cool slightly.
9. Once the cheesecake and blackberry topping are cooled, spread the topping evenly over the cheesecake. Sprinkle chopped pecans on top.
10. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes + chilling time
Kcal: 320 kcal | Servings: 10 servings
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