Pudding Cheesecake with Blackberry Topping...

Here's a recipe I made a long time ago when I first started to cook... It's a Pudding Cheesecake... Really easy to make... It is 2 boxes of No Bake Cheesecake and one small box of instant Vanilla pudding (you could easily use Banana or any other flavor as well)... First make the Graham cracker crust, only using 3 Tablespoons of white sugar and one Tablespoon of Brown sugar. (Follow directions on the Cheesecake box) Put in a 9x13 pan... Then in a large bowl add the 2  filler packets of cheesecake mix and the Vanilla pudding mix together... Then add the required amount of milk for the 2 cheesecake filler packets, but only use 1 cup of milk (instead of 2) for the pudding... Mix well and pour over the crust in the pan... Cover with Saran Wrap and set in refrigerator for 12hrs until set... Now for the topping... You can use any fruit or berries you want to, I just happened to have Blackberries at the time... First put the fruit into a pan or skillet and add about a  half of a cup or full cup of sugar (depending on the sweetness you desire) and cook on medium low until the juices come up the side of the fruit... Usually you will need to add a cup of water to the pan (give or take a half a cup)... Cook until tender, but make sure they don't lose their shape from overcooking... Add a teaspoon of Lemon Juice... Next take a third of  a cup of cold water and 4-5 heaping Tablespoons of Cornstarch and mix into the cold water (mix well)... Then add to the fruit mixture(a little at a time) and cook in till desired thickness... If you make it too thick just add some water and stir in... If it is your first time making a cornstarch (slurry)... Just remember that you cannot tell it's thickness until you have boiled the mixture for a couple minutes... Enjoy...;)...