Blackberry Cheesecake

This cheesecake is even better if made the day before and chilled overnight.  You can probably get away with only one can of the sweetened condensed milk, but it will be much better if you add the extra 1/2 can.  There are many ways to get rid of the extra, including eating it right out of the can!

6 T butter
1 1/2 C graham cracker crumbs
1/3 C sugar
3 (8 oz.) pkgs. Cream cheese
4 extra large eggs
¼ t salt
¼ C lemon juice
1 1/2 can (14 oz.) sweetened condensed milk
Blackberry Topping (below)

Melt butter; stir in crumbs and sugar. Pat firmly on bottom of well-buttered 9x13-inch pan with a spatula. 

Beat cheese until fluffy. Beat in milk, eggs and salt until smooth. Stir in lemon juice. 

Pour into prepared pan. Bake 50-55 minutes at 375F until cake springs back when touched lightly in center. To minimize cracking, turn oven off and leave cheesecake in oven for 1 hour. Chill. Garnish with blackberry topping.

Blackberry Topping

4 C Blackberries
1 C Sugar
2 T Cornstarch

Add blackberries, sugar, and 1/4 cup water to a saucepan. Bring it to a boil and cook until the juices thicken slightly, about 4-5 minutes. In a small jar, add the cornstarch to 4 tablespoons cold water and shake well.  Gradually add to the berries, stirring constantly. Let it boil for another 1 to 2 minutes, then turn off the heat and allow to cool.