• For the Crust:
• Preheat the oven to 325 degrees F. Spray a 9" Springform pan with non-stick cooking spray.
• Combine the graham cracker crumbs, melted butter and sugar together in a mixing bowl.
• Press the crumbs into the pan evenly and up the sides slightly.
• Bake for 10 minutes. Allow to cool completely.
• For Blackberry Swirl:
• Combine 2 1/2 cups blackberries in a saucepan. Add the fresh lemon juice, lemon zest and sugar to the pan.
• Allow to cook over medium heat for 20 minutes. Stir and mash the berries down as it cooks.
• Remove from heat and strain the berry mixture with a fine mesh strainer to remove seeds.
• Place the strained mixture back in the saucepan.
• Use a separate bowl and combine 1/4 cup of the sauce with 1/2 teaspoon cornstarch. Add this mixture into the saucepan once combined.
• Bring to a boil and then remove from heat.

For the Cheesecake:

• Beat the room temperature cream cheese until light and fluffy. This will take 3-4 minutes.
• Add the sugar and combine with the cream cheese until smooth. Scrape the sides of the bowl to ensure all of the ingredients are thoroughly mixed.
• Next, add the sour cream and mix with the cream cheese mixture.
• Add the eggs one at a time into the mixture. Then add the vanilla and salt.
• Mix until smooth but do not overmix.
• Pour half of the cheesecake mixture into the pan. Add 1/2 of the blackberry sauce to the top. Use a knife to gently swirl to create a design. Do not blend together completely or you will not see the design.
• Pour the remaining cheesecake batter on top. Top with the remaining blackberry sauce and swirl.
• Create a water bath for the cheesecake. Wrap the bottom of the cheesecake in foil. Then place inside a larger pan with an inch of hot water.
• Bake for 1 1/2 hours. Check to make sure the cheesecake is done. The center of the cheesecake should jiggle. If the entire cheesecake jiggles, it needs more time to cook.
• Turn off the oven and crack the door. Allow the cheesecake to sit for 1 hour in the oven as it cools.
• Finally, remove from the water bath and place in the refrigerator for at least 6 hours but overnight is best.
• For the Topping:
• When ready to serve, make the whipped cream. Place the heavy cream in a mixing bowl and beat until it's thick.
• Add the powdered sugar and vanilla until stiff peaks form.
• Pipe the whipped cream around the edges of the cheesecake and top with fresh blackberries. Then it’s ready to slice, serve and enjoy!