Fluffy Cheesecake with Blackberry Lemon Sauce

*The serving size is 4, if you use 4 inch spingform pans. You can also use one 9 inch springform pan. The 9 inch springform pan will yield 8-10 servings.

For the sauce:

In a medium saucepan, on medium/high heat, reduce the blackberries, sugar, water, and lemon juice over medium heat for 20-30 minutes; stirring occasionally. Once the berries have popped and the ingredients have reduced and thickened, remove the pan from the heat and cool.

Pour the sauce into a sieve and with the back of a spoon or a spatula, press the berries to drain all the juices through the sieve into a small bowl. This should yield 1/2 cup to 3/4 cup of sauce. Discard the smooshed berries that were caught in the sieve. Store sauce in an airtight container in the refrigerator until ready to use.

For the crust:

Preheat the oven to 350 degrees (F).

Crush the Vanilla Wafers (using a food processor or other) and place crumbs in a large bowl. Mix in the melted butter. Evenly divide the wafer/butter mixture between the four 4 inch springform pans (or the 9 inch springform pan) and press. Bake for 8-10 minutes. Cool completely.

For the filling:

In a large bowl, cream the cream cheese and sugar for about 2 minutes. Add the vanilla and mix to combine. Fold in the Cool Whip. Divide the mixture evenly into the springform pan(s) with the cooled crusts. Using the back of a spoon or small spatula, press the filling down and smooth out on top of the crust. Cover with foil and chill in the refrigerator for 2 hours.

Before serving, run a butter knife around the edge of the springform pan(s) before releasing the cheesecake(s). Drizzle with the blackberry lemon sauce.

Enjoy!