Classic Cheesecake With Blackberry Compote

• 2 cups cinnamon graham crackers crushed
• 1 stick butter melted
• 16 ounces cream cheese softened
• 4 eggs
• 1 cup granulated sugar
• 1 1/2 cups sour cream
• 1 teaspoon vanilla
• 1 pint blackberries
• 3 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice

1. Preheat oven to 325 degrees.
2. In medium bowl, mix crackers and butter with a fork. Spread into the bottom and up the sides of a greased 8-inch springform pan. Set aside.
3. In a large bowl, use an electric mixer to beat the cream cheese on low until smooth. Add one egg at a time, beating until each is combined. Add sugar and beat until creamy. Add sour cream and vanilla until well combined.
4. Pour filling into crust.
5. Bake 40-50 minutes, until cake is firm but still jiggles slightly.
6. Let cheesecake set for 30 minutes before placing it in the refrigerator to cool (covered with aluminum foil) for at least 4 hours.
7. Use a knife or spatula to loosen the edges of the cake before releasing springform pan and transferring to a cake plate.
8. Warm blackberries, sugar, and lemon juice over medium heat until sugar dissolves. Puree in a food processor. Strain out seeds. Pour over cheesecake.

cinnamon graham crackers, butter, cream cheese, eggs, sugar, sour cream, vanilla, blackberries, granulated sugar, lemon juice

Taken from www.yummly.com/recipe/Classic-Cheesecake-with-Blackberry-Compote-984698 (may not work)