New York-Style Sour Cream-Topped Cheesecake

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New York-Style Sour Cream-Topped Cheesecake
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 cups sugar, divided
4-8 oz pkg cream cheese, softened
2 tsp vanilla, divided
16-oz container sour cream, divided
4 eggs
2 cups fresh blackberries
Heat oven to 325°.
Line 13×9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 tbs sugar. Press onto bottom of prepared pan.
Beat cream cheese, 1 cup of the remaining sugar and 1 tsp vanilla in large bowl with mixer until blended.

Add 1 cup sour cream. Mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.

Pour over crust.
Bake 40 min or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended. Carefully spread over cheesecake.

Bake 10 min. Cool completely. Refrigerate 3 hrs.
Use foil handles to lift cheesecake from pan before cutting to serve.

Toss blackberries with remaining sugar. Spoon over cheesecake. Serves 16

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