2 cups graham cracker crumbs
3 to 4 tablespoons of unsalted butter, melted
2 tablespoons light brown sugar
1 teaspoon ground allspice
1 package (8 ounces) crean cheese at room temperature
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Mora berry topping
1/2 cup frozen mora berry pulp, thawed
1 teaspoon grated orange zest
4 tablespoons sugar
2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
1 cup fresh blackberries
1. Make the piecrust: Lightly butter the bottom of a 9-inch pie plate. In a mixing bowl, add the graham cracker crumbs, butter, brown sugar, and allspice; mix well. Press crust mixture onto bottom and sides of pie plate. Be sure to make the top edge a bit hticker than the sides. Cover and chill for about 30 minutes.
2. Preheat the oven to 350.
3. Remove piecrust from the refrigerator and bake for about 10 to 12 minutes. Remove and let cool completely.
4. Make the filling: In a medium bowl, beat the cream cheese with an electric mixer until fluffy. Slowly add condensed milk, vanilla, and egg; continue to beat until fluffy.
5. Pour the mixture into the cooled piecrust and bake until filling is just set, about 20 to 25 minutes.
6. Remove cheesecake from oven and let cool completely on a wire rack, then chill in the refrigerator for at least 2 hours.
7. Make the topping: In a small saucepan combine the mora berry pulp or blackberry puree, orange zest, and sugar. Bring to a slow simmer, add the disolved cornstarch and cook until mixture begins to thicken. Remove from heat and let cool. When completely cool add the whole blackberries and stir to coat.
8. Evenly spread the mora berry topping over the top of the cheesecake. Serve at room temperature.
Variation: Fresh bluberries or raspberries can be substituted for the blackberries and a store bought 9 inch crust can be used.
Make Ahead Tip: The cheesecake can be made up to two days ahead and keep refrigerated. When ready to serve, allow cheesecake to come to room temperature.