BLACKBERRY RASPBERRY HEAVEN CHEESECAKE

Bake for 55-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours, or overnight.

In a saucepan over medium heat, combine blackberries, raspberries, sugar, and 2 tbsp water. Cook for 5 minutes until the berries break down.

Stir in the cornstarch mixture and cook until the sauce thickens. Remove from heat and let cool.

Once the cheesecake is fully chilled, spread the berry topping evenly over the top.

Serve:

Slice the cheesecake and serve with extra fresh berries if desired