Ingredients

The following ingredients have 12 Servings
  • The Crust
  • 14 oz Chocolate Sandwich Cookies (, pulverized)
  • 3 tbl butter (, melted)
  • The Blackberry Puree - Make Ahead of Time
  • 1 cup fresh or frozen blackberries
  • 1/4 cup sugar
  • The Lemon Cheesecake
  • 1/4 tsp salt
  • 8 oz cream cheese (, softened)
  • Lemon (, juiced)
  • 1 egg
  • 1/4 cup sugar
  • 2 tbl sour cream

Instruction

  • In a small sauce pan, combine blackberries and sugar and heat over medium / medium high heat. Lighly crush blackberries with tip of spoon or whisk to release the juice. Bring to a low boil then turn down the heat and simmer for 10 minutes. Remove from heat and strain blackberry puree through a fine mesh strainer to remove the seeds. Move puree to the refrigerator for 1 hour or to the freezer for 20 minutes. Do not let freeze, you just want to cool it to near room temperature.
  • Preheat oven to 350 degrees
  • For the crust, start by adding the sandwich cookies to a food processor and pulse until pulverized
  • Move to a large mixing bowl and add the melted butter, stir to combine and then transfer to a 8x8 baking pan lined with parchment paper
  • Using your fingers, press cookie mixture firmly into the bottom of the pan and set aside
  • In a large mixing bowl, add cream cheese and and beat with hand mixer until creamy.
  • Add sugar, salt, lemon, egg and sour cream and mix until smooth and creamy
  • Pour cheesecake mixture on top of the cookie crust.
  • Using a spoon, drizzle cooled blackberry puree on top of the cheesecake filling. Do not mix!
  • Drag a toothpick or a knife back and forth through the blackberry topping going as deep into the filling as you can without touching the crust.
  • Move to the oven and bake for 30-35 minutes then remove to a wire rack to cool. Move to refrigerator to cool overnight
  • Lift parchment paper up to remove cheesecake bars, cut and serve
  • Refrigerate left over bars