Blackberry Sauce

1. Place blackberries in a small sauce pan. Add water and sugar. Cook for a few minutes or until blackberries are soft. Strain through a fine mesh sieve squeezing the blackberry juice out. Transfer the blackberry juice back into the sauce pan, reserving 1 tbsp. of the juice. In a small bowl combine 1 tbsp. of the reserved blackberry juice and 1 tsp. of cornstarch. Stir until there are no lumps. Bring the blackberry sauce to a light simmer, then add the cornstarch mixture. Cook for a few minutes or until slightly thickened.

Make the cheesecake

1. Pre heat oven to 325 F. Line a 8×8 pan with parchment paper. Make sure two of the sides have parchment paper hanging over the edges for easier removal of cheesecake. Set aside.
2. Mix crushed honey graham crackers, sugar and melted butter. Press into 8×8 prepared pan. Set aside. 
3. On medium speed, beat cream cheese, and sugar until combined and smooth.
4. Add the sour cream and vanilla extract. Beat until smooth.
5. In a separate bowl, lightly whisk the eggs. With the mixer on low, add the eggs one at a time. Beat until the eggs are combined and the batter is smooth.
6. Pour approximately half of the cheesecake batter over the crust. Add 3 tsp. dollops of blackberry sauce and swirl. Pour the rest of the cheesecake batter. Place dollops of remaining blackberry sauce and swirl.
7. Bake the cheesecake for 40-45 minutes. The center should still be a little bit jiggly. Open the oven door and let the cheesecake sit the oven for 25 minutes. Take the cheesecake out and let it cool to room temperature. Refrigerate for at least 4 hours. Once refrigerated cut into bars.