• Preheat the oven to 160 C / 320 F
• Lightly spray 6 silicon molds or removable bottom muffin pan.
• Alternatively, use cupcake liners in a regular muffin pan.

FOR THE CRUST

• Pulse cookies in a food processor until coarse
• In a bowl combine crushed cookies, sugar, and melted butter - Combine well
• Divide between prepared muffin pans.
• Use the back of a measuring cup to help press the crumbs firmly to the base.
• Let chill in the fridge while you make the filling

PREPARE BLACKBERRY FILLING

• Combine blackberries, sugar, water, lemon juice, and cornstarch.
• Heat on medium-low heat until the sugar dissolves
• Bring to a boil until the mixture becomes thick and velvety
• Strain some of the blackberry filling thru a mesh/sieve to get about ¼ cup of a blackberry sauce for the cheesecake batter - set aside.
• Let the rest cool to use as the topping later.

PREPARE CHEESECAKE BATTER

• In a mixing bowl combine cream cheese, sour cream,
• Add the sugar, cornstarch, lemon juice, salt - combine well
• Lastly, add the egg and combine well
• Add the prepared blackberry sauce to the cheesecake batter and combine well.
• Divide the batter between the prepared baking pans

BAKE & COOL

• Place the silicone muffin tray in a baking pan
• Pour about a cup of hot water on the outside of the muffin pan
• Bake for 25 to 30 minutes until the top is set but still slightly wobbly
• Once baked remove and let cool in the pan for 10 minutes
• Place in the fridge to cool completely

TOPPING AND GARNISH

• Once cooled remove each cheesecake from the mold onto a serving platter
• Top each cheesecake with a tablespoon of blackberry filling.
• Garnish with fresh or frozen blackberries and mint.
• Enjoy!