To make the blackberry topping, in a medium saucepan combine
2 Cup freshly washed blackberries
1/4 C water
1 Cup granulated sugar
Bring it to a boil, stirring often
While that is heating combine 2 Tbs cornstarch with 4 Tbs water
Mix the cornstarch into the blackberry reduction until thick
Remove the mixture from heat and store in the fridge until needed
To make the graham cracker crust
Use a food processor to blend together
1 1/2 Cup graham crackers
2 Tbs granulated sugar
1/4 Cup walnuts
1/2 tsp vanilla
Press into a well oiled baking pan (we used an 8x8 pan for this recipe)
To make the cheesecake filling mix together
12oz softened cream cheese
1/4 Cup Greek yogurt
3/4 Cup granulated sugar
1 tsp vanilla
Blend until smooth and creamy
Layer the filling over the graham cracker crust
Top with the chilled blackberry sauce and enjoy
The blackberry sauce can be firm or loose depending on the use and amount of cornstarch
These bars can be made as directed for a layered look, or in a frozen ice cream form as shown above.
Simply combine the filling with the blackberry sauce, spread over the crust and store in the freezer until frozen