Blackberry-Lemon Cheescake Squares

I am not sure where I found this recipe, but I love it.  I always thought cheesecake was hard until I made this one.  I especially enjoy the shortbread bottom instead of the usual graham cracker crust.

Blackberry-Lemon Cheesecake Squares

for crust:
    1 C all purpose flour
    1/4 C sugar
    1/2 C butter, softened (I used unsalted and add a tiny bit of salt to the recipe)

for filling:
    8 oz cream cheese, softened
    2 eggs (comes out better if you let these sit out while the crust is cooking)
    3/4 cup sugar
    2 tsp vanilla extract
    2 tsp fresh lemon juice (if you don't have it use 3 tsp lemon juice and no zest)
    1/2 teaspoon lemon zest
    1/3 cup sour cream
    2 cups blackberries



Preheat oven to 325 degrees.

In a medium size bowl, combine flour, sugar and butter with a fork or pastry cutter until crumbly.  Press into an 8 inch square pan.  Bake for 10 minutes.  Set aside to cool.

In a large mixer bowl, beat softened cream cheese until smooth.  Add eggs one at a time, mixing until incorporated.  Add sugar, vanilla, lemon juice and zest, beat about 2 minutes.  Mix in sour cream.  Fold in 2 cups blackberries.

Pour over crust and bake 40-45 minutes or until center is set.

Cool for 30 minutes and refrigerate for at least 4 hours or overnight.  Cut into squares or just dig in :-)