Preheat the oven to 350 F (180 C). Place the Digestive Biscuits or Graham Crackers into a food processor. Blend until nice crumbs form.
Pour the crumbs in a medium mixing bowl, add Ground Cinnamon, Ground Ginger, and Melted Butter. Mix well into a moist texture.
Use a basting brush to grease the 8-inch (20 cm) springform pan gently with Vegetable Oil.
Use a spoon to press the mixture smoothly into the springform pan. Bake for 9-10 minutes, remove, and let the pan cool on a rack while preparing the cheesecake filling.
Prepare the Cheesecake Filling
In a medium saucepan, bring the water to a simmer over medium-high heat. Once simmering, turn the heat down to low, place a heat-proof bowl inside the pan, and add the White Chocolate until it is melted. Be careful not to get the water into the bowl of chocolate!
Transfer the melted White Chocolate to a different bowl and let it cool down.
In a large mixing bowl, add the Cream Cheese and whisk until softened. Pour in the Granulated Sugar and combine into a smooth texture.
Add the Sour Cream and Cornstarch. Mix well.
Add the Vanilla Paste/Extract. Mix well. Add the Eggs, one at a time, until well combined.
Add the White Chocolate and mix well.
Add the frozen Blackberries. Use a spatula to combine gently.
Pour the mixture into the cooled crust. Bake in a preheated oven at 300 F(150 C) for 45-50 minutes. Turn off the heat and leave the cake in the oven for an hour.
Remove the cheesecake from the oven. Once it reaches room temperature, cover with plastic wrap and let it rest in the refrigerator overnight.
The next day. Carefully remove the springform pan. Ready to serve!
Notes
You can also use a Stand Mixer or a Hand Mixer to prepare the cheesecake filling.
It is important to use Cream Cheese and Eggs that are at room temperature.
It is always best to refrigerate the cheesecake overnight before serving, but if you can’t wait that long, refrigerate for at least 4-6 hours.