Grind the walnuts finely in a food processor, add the digestive biscuits and grind a little more.
Melt the butter over a low heat then add it to the walnut and biscuit mixture and mix.
Prepare a 20 to 22 cm diameter round pan and preheat the oven to medium heat (180 C degrees or 355 Fahrenheit).
Grease the pan with butter and line the bottom with baking paper.
Place the biscuit mixture in the pan and press down well with a glass to line the bottom.
Bake the crust for 10 minutes.
Reduce the heat to 160 degrees Celsius (320° F).
Mix the cream cheese with the sugar for 3 minutes.
Add the eggs, one at a time, and mix well after each addition.
Next, add the coconut milk, vanilla, and a pinch of salt.
Homogenize everything.
Pour the cream cheese over the crust and return the pan to the oven for 40 minutes.
Once baked, turn off the heat and let the cheesecake cool in the oven.
After 2 hours, place it in the fridge.
Dice the dried thyme well.
Wash the blackberries and put them in a saucepan over medium heat.
Add the water, sugar, and thyme.
Stir well and simmer for 5 minutes.
Then put the blackberries through the blender and put them back on the heat.
Cook for another 5 to 10 minutes, until the liquid is reduced to a paste.
Pour the jelly over the cheesecake and refrigerate again for 3 to 4 hours, until sufficiently hardened.
Portion it out with a hot knife.
Each slice of this Blackberry Cheesecake tastes wonderful and is a gorgeous contrast of colors. Enjoy!
