Blackberry White Chocolate Cheesecake Cups

• 1-1/2 cups miniature pretzels
• 2 tablespoons plus 1/3 cup sugar, divided
• 3 tablespoons butter, melted
• 1 cup heavy whipping cream
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup white baking chips
• 1-1/2 cups fresh blackberries
• Additional blackberries

1. Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and melted butter; pulse just until combined. Divide mixture among six half-pint canning jars or dessert dishes.
2. For cheesecake layer, beat cream until stiff peaks form. In another bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in 1-1/2 cups of the whipped cream, then baking chips. Spoon over pretzel mixture. Refrigerate, covered, until cold, about 3 hours.
3. Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving.
4. To serve, top with blackberry mixture, reserved whipped cream and additional blackberries.

pretzels, sugar, butter, heavy whipping cream, cream cheese, sugar, vanilla, white baking chips, fresh blackberries, blackberries

Taken from www.tasteofhome.com/recipes/blackberry-white-chocolate-cheesecake-cups/ (may not work)