Break up graham crackers slightly and place into a food processor with the oats and sugar. Pulse until graham crackers are in fine crumbs.
Add melted butter and process until it is thoroughly combined.
Press into an 8″ round or 13″x 4″ rectangular tart pan.
Bake at 350 degrees F for 7 to 9 minutes or until crisp. Set aside to cool.
Jam
While crust is baking, combine blackberries, sugar, and mint in a small saucepan.
Stir over medium heat until berries have broken down and mixture comes to a boil. Mash blackberries slightly with a spoon or spatula if necessary.
Cook, stirring often, until the jam thickens. It will thicken further as it cools.
Remove from heat and strain through a fine-mesh sieve if desired to remove seeds. Set aside to cool,
Cheesecake
Cream together cheese and sugar, with either a hand mixer or stand mixer, until thoroughly blended and no lumps of cream cheese remain.
Add egg, sour cream, and vanilla and mix well.
Pour into cooled crust.
Dollop spoonfuls of the cooled jam over the cheesecake filling. You will not need all of the jam – use only about 1/2-3/4 cup in total and save the rest for toast or biscuits!
Swirl the jam into the filling with a butter knife.
Bake at 300 degrees F for 30-40 minutes, or until the filling is nearly set. There should be a very slight wobble to the center, but it should be firm around the edges.
Cool on the counter slightly before refrigerating at least 4 hours.
Recipe Notes
Use any cookie crust you like – chocolate would be great!
Substitute your favorite no-bake cheesecake filling. Just swirl the jam in as instructed and refrigerate.
Use any berries you prefer. Strawberries and raspberries would work perfectly.
Omit the mint if desired, or be adventurous and try basil, thyme, or rosemary!
