Chilled Blackberry Swirl Oreo Tart

Instructions

1. 1Stir the crushed Oreos, melted butter, and salt together until the crumbs look like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze 15 minutes to set.
2. 2Beat the cream cheese, confectioners' sugar, and vanilla in a large bowl until completely smooth and fluffy.
3. 3In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream-cheese mixture until no streaks remain.
4. 4In a small bowl, mash 3/4 cup of the blackberries with the granulated sugar and lemon juice until juicy and slightly chunky.
5. 5Spread half of the cream filling over the chilled crust. Spoon the mashed blackberry mixture in dollops over the filling and swirl lightly with a knife. Top with the remaining cream filling and smooth the surface.
6. 6Arrange the remaining whole blackberries over the top. Cover loosely and refrigerate at least 4 hours or overnight until the filling is firm.
7. 7Release the tart from the pan, slice with a hot knife, and serve cold.
8. 8Store leftovers covered in the refrigerator up to 2 days.

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