Cherry Berry Glazed Cheesecake

Ingredients

• 3 cups ground gingersnap cookies
• 1/2 cup unsalted butter, melted
• 3 (8-ounce) bars cream cheese, at room temperature
• 1 1/4 cups granulated sugar
• 2 large eggs
• 2 cups sour cream
• 2 teaspoons pure vanilla extract
• 2 cups cherry preserves
• 1/8 cup blackberry jam

Directions

1. Heat oven to 350° F. Grease a 9-inch springform pan
2. In a medium bowl, combine the ground gingersnaps and butter, press the mixture into the bottom and 2 inches up the side of pan.
3. Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in ½ cup of the sour cream and 1 teaspoon of the vanilla.
4. Pour the mixture into the crust and bake until just set, 40-45 minutes. remove from oven.
5. spoon the jam in a circle about 1 inch from outside edge of cheesecake.
6. In a small bowl, combine the remaining sour cream, sugar, and vanilla. Spread over the hot cheesecake
7. Bake until set, 5-10 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
8. Spread the preserves over the cheesecake before serving.