Lime Cheesecake with Blackberry Sauce

INGREDIENTS

9-inch cheesecake or 6 4-inch cheesecakes

For the crust:

2 cups

graham cracker crumbs

6 tbsp

sugar

6 tbsp

unsalted butter, melted

For the cheesecake:

3 8 ounce packages

cream cheese

1 cup

sugar

large eggs

Juice of 2 limes

Zest of 2 limes

For the blackberry sauce:

6 oz

blackberries, rinsed and drained

tbsp. sugar

1 1/2 tsp

cornstarch

1 1/2 tsp

cold water