Black berry cornflake crusted cheesecake!

Let me tell you a short story. I use to hate cheesecake. Yes! For you cheesecake lovers I admit I thought weird about you to for eating it. But,after I got pregnant my taste buds did a complete  180. My husband was and still is obsessed with cheesecake. In fact,his favorite restaurant is Cheesecake Factory. I just didn’t understand it until I had a craving for it. I remember the time when I requested it one night and my husband was in shock and excited that I finally “joined” the cheesecake loving club. And I haven’t turned back yet.

I love to bake and entertain. My first audience is always going to be my husband and daughter though. If I can satisfy them then I am sure pleasing a crowd would be considerable. My husband use to always ask,”What are you going to use that for?” Or “These are getting old so we got to do something with it.” After researching and practice runs  we are slowly getting out of habit of throwing away extras and buying more later to saving then creating something else with it.In this case I choose blackberries. We had about two cups left and I didn’t know what to do with them. I don’t really like the bitter taste of the berries so I knew I wouldn’t eat them. But I found this recipe on .

For the cheesecake:
1 egg
1/2 c. sugar
1/2 tsp. vanilla extract
1 (8 oz.) pkg. cream cheese, softened
1 graham cracker crust (9″), baked (I used a cornflake crust. I melted one stick of butter, crumbled cornflakes in a bowl an added a cup of sugar. I mixed them together and then spread the crust evenly in my pan)
005 That was my first task. Of course when it comes to cheesecake my husband is hovering over me.
002Then I whipped the other ingredients together until smooth.
011As you can see I was able to make him a bit useful at least.I had him poor the cheesecake mix over my cornflake crust  and smooth it out for me, 😉 Mileena’s was the taster of course.
We placed the cheesecake mixer in the oven at 350 for 20 mins.
The next task was to mush the berries together with corn starch and sugar.
6 c. blackberries, divided (I only had 2 cups)
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
Once done with that I had to boil it over Medium heat until thickened.
After 20 mins I allowed the cheesecake to cool for 10 mins. Then I topped it with the blackberry sauce. Let it sit in the refrigerator for at least an hour until cold.
This was the finally result. It’s good, but I think the next time we will leave the topping as a side dip. My husband and I both agreed due to it being blackberries it still had their bitter after taste. SO, that would be our only recommendation. But it still was simple and sweet. Satisfactory. 🙂

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