• A few hours before making cheesecake, take out all ingredients for the filling from the fridge.

Preparation of blackberry topping

• Put the blackberries in the food processor and mix them well until you get a thick fruit pulp. Strain it through a strainer. Try to squeeze out as much juice and throw away fruit stones.
• Squeeze half of an orange, then strain the juice through a sieve and pour into the pan with the blackberries liquid, cinnamon, and sugar and bring to a boil.
• Stir in the cornstarch (which you have previously mixed with a little water) and continue stirring until the juice thickens. Remove from the fire and let it cool until it becomes lukewarm.

Preparation of the crumb and the filling

• Place baking paper in a springform pan and preheat the oven to 160°C and turn on the fan. Mix the biscuit crumb, sugar, and cinnamon together in the food processor. Add melted butter and pulse again a few times until combined.
• Press the crumb mixture into the bottom of the springform pan and bake in the oven for a few minutes until you see that the biscuits are lightly golden. Get it out of the oven.
• Increase the temperature of your oven to 180°C and turn off the fan. In the meantime, prepare the filling. Cream the cheese and sugar and then add orange juice and mix until combined. Add eggs, one by one at a time until incorporated.
• Pour the filling over the crust. Drop a few spoons of blackberry sauce over the filling and make a swirled pattern with a toothpick. Bake for about 30 minutes, or until you see that the center of the cake is still a little "shaky". Then the cheesecake is done.
• Take it out of the oven to chill. Place the cheesecake and blackberry sauce in a fridge for cooling, preferably overnight. Before serving decorate it with fresh blackberries and serve it with the rest of the blackberry sauce.
• Enjoy your cheesecake!