Blackberry Cheesecake

Preheat oven to 350°F (175°C). Place a large sheet pan on the very bottom oven rack and fill it halfway with water.
Press the chocolate graham cracker crust firmly in the bottom of a 9-inch springform pan lined with parchment paper. Set aside.
Beat the cream cheese and sugar until light and creamy. Add sour cream, vanilla extract, and flour; mix again.
Gently mix in whisked eggs and heavy whipping cream just until combined. Avoid overmixing.
Pour half the cheesecake batter over the crust. Drop half the blackberry pie filling over the batter and swirl with a butter knife.
Add the remaining batter, smooth it out, then top with the remaining pie filling and swirl again.
Bake above the steam pan for 60 minutes or until set but center slightly jiggles. Open oven door slightly and cool for 5 minutes.
Cool on a wire rack without removing the springform, then refrigerate for 4-6 hours.
Serve with whipped cream, fresh blackberries, and mint leaves.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes | Kcal: 336 | Servings: 14