White Chocolate Blackberry Cheesecake

Earl made this for a party recently, and again for a potluck at church. It got rave reviews. It's a great way to use all those beautiful blackberries that seem to be so inexpensive in the grocery store right now!

White Chocolate Blackberry Cheesecake

v  1 cup crushed chocolate graham crackers
v  3 tablespoons white sugar
v  2 tablespoons cocoa powder
v  6 tablespoons butter, melted
v  1 (10 ounce) package blackberries
v  2 tablespoons white sugar
v  2 teaspoons cornstarch
v  1/2 cup water
v  2 cups white chocolate chips
v  1/2 cup half-and-half cream
v  3 (8 ounce) packages cream cheese, softened
v  1/2 cup white sugar
v  3 eggs
v  1 teaspoon vanilla extract
Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, 2 tablespoons cocoa and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine blackberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons blackberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons blackberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining blackberry sauce.