Directions:
Preheat oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat together cream cheese and sugar until smooth. Add vanilla extract and mix well.
Add eggs one at a time, mixing well after each addition.
Pour half of the cream cheese mixture over the base. Spoon half of the blackberry jam over the cream cheese layer and cut through with a knife.
Add the remaining cream cheese mixture and smooth the top. Fold the remaining blackberry jam into the top layer.
Bake for 50-60 minutes or until the center is set. Allow the cake to cool in the oven with the door slightly ajar for about an hour.
Chill in the refrigerator for at least 4 hours, preferably overnight.
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