Cheesecake with Fresh Blackberries

Directions

1. Preheat oven to 180 degrees Celsius.
2. In a blender, crunch the biscuits to the consistency of sand. Add the softened butter and mix well to form a paste.
3. Line the bottom of a removable bottom cake pan with parchment paper leaving the edges outside the ring. Place the dough in the pan, and press using a fork or your hands. Refrigerate until needed.
4. In a bowl, add all ingredients, and beat well until the mixture is completely homogeneous. If you're beating by hand, you should first beat the eggs and add the remaining ingredients afterwards.
5. Pour the mixture in the base, and bake for about 45 minutes.
6. Check for doneness with a toothpick.
7. When it is cooked and not too brown, turn the oven off and slightly open the door.
8. The pie should cool completely in the oven, so it does not crack.
9. Make the icing after the pie is cooked.
10. Add all the ingredients to a small saucepan, and heat on low.
11. Stir constantly until mixture reaches the consistency of a candy (opens a path at the bottom of the pan), turn off the heat, and let cool a bit.
12. Once cold, remove the pie from the pan, and cover with the blackberry topping.