Then I added a few tablespoons of sugar, and half stick of melted butter. I pressed the mixture into the bottom of a 9-inch springform pan, and baked it at 350F for about 10 minutes. Once cooled, I removed the springform sides of the pan, to reveal a crust which looked like this!
I put the springform sides back on the pan, and then got started on my filling. I decided to make a no-bake cheesecake filling for the middle layer, based on this recipe at Barbara Bakes. I let a packet of gelatin bloom in 3 tablespoons of freshly squeezed lemon juice, then added it to a whipped mixture of cream cheese, sugar, vanilla extract, and heavy whipping cream. Once everything was mixed and fluffy, I poured it into my springform pan on top of my chocolate crust, and smoothed it out with an offset spatula. Then I let it set in the fridge while I made my blackberry mousse layer.
First I pureed my blackberries in my food processor, and then strained out and discarded the seeds. I was left with a tart and luscious blackberry puree.
To that I added more gelatin bloomed in water, and then folded in a couple cups of freshly whipped cream.
Then I poured the blackberry mousse layer on top of my cheesecake layer, which by now had already set. After smoothing the top with an offset spatula, I placed it back in the fridge to set overnight.
When it was time to bring it to the party, I carefully unmolded it and decorated the top with fresh blackberries.
Happy 30th Birthday, Michael!