Prepare the no-bake crust by mixing the crust ingredients until they are well combined. This is easiest in a food processor. Press into the bottom and up the sides of a standard pie plate.
Bloom the gelatin by sprinkling it over ¼ cup of cold water. Let is sit for 5 minutes. Then mix in ¼ cup very hot water. Stir until is dissolved
Process the cream cheese, cottage cheese, and sweetener in a food processor until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed.
Add in half of the gelatin mixture (strain through a mesh sieve if there are any lumps). Mix well. Pour about half of the filling into the prepared crust.
Add the blackberry puree and the rest of the gelatin to the remaining cheesecake filling. Mix well. Pour on top of the plain cheesecake. Spread evenly. Swirl if desired.
Refrigerate at least 2-3 hours to set. Top with additional berries just before serving, if desired.
Notes
Nutrition: this cheesecake has 12 pieces. Each slice has 5 NET carbs.To Store: keep the blackberry cheesecake wrapped tightly and in the fridge until ready to serve. The cheesecake will last 5-7 days in the fridge. To Freeze: place 2 layers of tin foil over the cheesecake and keep it in a freezer-safe container with a lid. It will last up to three months and can be thawed in the fridge the night before ready to serve. Substitutions: swap the blackberries for your favorite berries. Notes on Sweeteners: