Boysenberry Cheesecake

Crust

2 Cups Graham Crackers Crumbs

1/2 Tsp. Ground Cinnamon

1 Stick Unsalted Butter, melted

Filling

2 8oz. Packages Cream Cheese, softened

3 Eggs

1 Cup Granulated Sugar

1 Pint Sour Cream

1 Lemon, Zested

1 Tsp. Vanilla Extract

1/2 Cup Boysenberry Preserves

1/2 Tsp. Kosher Salt

Preheat the oven to 325 degrees Fahrenheit and position a rack in the center of the over.

Brush a 10-inch springform pan with a little bit of the melted butter, Stir in the remaining butter with the graham cracker crumbs, 1/4 cup sugar, pumpkin pie spice, and a pinch of salt in a bowl.

Press the crumb mixture into the bottom an up the sides of the springform pan, packing it tightly and evenly. Bake for 15-20 minutes. Remove from the oven and cool on a rack. Once cooled, warp the outside of the springform pan with heavy duty aluminum foil and place inside a roasting pan.

Bring a medium pot of water to a boil.

Meanwhile, beat the cream cheese with an electric mixer until smooth. Add in the sugar and beat until light, making sure to scrape down the sides of the bowl and the beaters as needed.

Add in the Sour Cream and mix, lemon zest and juice, eggs, vanilla extract, salt, and beat until combined. Pour into the cooled crust. Dollop the boysenberry preserves over the batter and using a knife gently swirl it into the batter.

Place the roasting pan in the oven, and pour the boiling water into the roasting pan until in is halfway up the sides of the springform pan. Bake the cheesecake for 1 hour and 45 minutes, at this point the center of the cheesecake will still be loose don't worry. Turn off the oven and slightly open the door of the oven.

Leave the cheesecake in the oven for 1 more hour then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. Top with a dollop of whipped cream on each slice and sprinkle with the toasted pecans.

Serve and enjoy!!