(2 round cheesecake tarts of 23 cm each)

Preheat oven to 180 °C. Use full recipe for the crust and line two loose-bottomed quiche pans of 23 cm with it.(creamy baked cheesecake)Filling: Use the halved recipe. (basic halved cheesecake)You also need 350 g blackberries. Put half the blackberries and 3 ml caster sugar in food processor. Finely chop them. Keep remaining blackberries in the  freezer to decorate later. Use halved filling recipe and add chopped blackberries to half of it. (Now you have two fillings.) First spoon in the filling without the blackberries, then top with the blackberry filling. Bake for 15 minutes. Lower temperature to 120 °C and bake for another 45 minutes. Remove and let cool. Decorate with blackberries.