For the crust:
3 ½ tablespoons melted butter, plus more for greasing the pan
7 whole graham crackers (18 squares)
1 tablespoon dark brown sugar
½ teaspoon fine sea salt
For the filling:
1 ¾ cups heavy cream
1 teaspoon pure vanilla extract
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
1 ½ cups blackberry jam
For the topping:
½ cup Greek yogurt
¼ cup confectioners’ sugar
½ teaspoon vanilla
12 ounces fresh blackberries, strawberries, blueberries, or a combo, for decorating
+ Mint, for decorating
Make the crust: Line a 9x5-inch loaf pan with parchment paper. Process the graham crackers in a food processor until fine crumbs are formed, 10 seconds. Add the butter, brown sugar, and salt and pulse until the crumbs resemble wet sand, 10 pulses. Press the crumbs firmly into the pan and refrigerate until ready to use.
Make the filling: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and vanilla on medium speed until large peaks form, 2–3 minutes; transfer to a separate bowl. Add cream cheese, all but 2 tablespoons of the jam, and the sugar to the mixer bowl and whip on high speed until fluffy, 3–4 minutes.
Use a silicone spatula to fold the whipped cream into the cheesecake mixture until just incorporated. Spread the mixture over the crust, swirl in the remaining 2 tablespoons of jam, seal with plastic wrap, and chill for a minimum of 8 hours and up to 24, or until sliceable.
After the cake is chilled, whisk the Greek yogurt, sugar, and vanilla in a small bowl. Smooth over the cake and decorate with berries. Slice the cake in half and then those halves into quarters creating approximately eight 2” pieces and serve. Refrigerate the leftovers, tightly covered, for up to 4 days.
