Ricotta Cheesecake with Blackberries

This Cheesecake is yummy, an Italian Cheesecake with a hint of lime, a sweet biscoff cookie crust topped with fresh blackberries and whipped cream!

Recipe adapted from Chef Dennis at: http://www.askchefdennis.com/2012/ricotta-cheesecake-with-blackberries/      Thank you Chef Dennis for this wonderful recipe :)
Crust:
1 package biscoff cookies
6 Tbsp unsalted butter, melted
Ricotta Cream:
24 oz whole milk ricotta
8 oz mascarpone cheese
8 oz sour cream
1 1/8 cups sugar
6 large eggs
2 Tbsp flour
grated peel of 1 lime
juice from 1/2 lime
1 Tbsp vanilla extract
1 tsp salt
Topping:
1 pint blackberries
2 Tbsp blackberry jam
1 cup heavy cream
1 Tbsp sugar
1 tsp vanilla extract
In a food processor process the biscoff cookies until fine crumbs, add melted butter and process until blended.  Press cookie/butter mixture onto bottom of a 9 inch springform pan.  Place 2 sheets of aluminum foil under springform pan to protect from any leakages and place on a cookie sheet.  Bake at 375 degrees for 7 minutes, then let cool.
In a stand mixer fitted with a paddle attachment blend together the cheeses and sour cream until smooth.  Add eggs one at a time, blending after each.  Add remaining ingredients and blend until creamy and smooth.  Pour cream mixture over crust and bake at 375 degrees for 60 minutes or until center is almost set, will still be slightly jiggly.  Let cool overnight, covered in refrigerator.  Heat jam in a small pan to thin, use a pastry brush and brush over top of cheesecake.  Then arrange the blackberries in circles from the outside to the middle, leaving a small border on edge for the whipped cream.  Cool your bowl and whip attachment and heavy cream for several minutes in freezer, then attach to stand mixer and whip cream with sugar and vanilla until stiff.  Decorate the edges of cheesecake with the whip cream using a pastry bag and star tip, or any decoration as desired.

Enjoy!