Heat 1 cup of heavy whipping cream until just simmering, then steep 2 Earl Grey tea bags for 30 minutes. Strain and cool.

Mix 16 ounces cream cheese and 1 cup sugar until smooth. Add 3 eggs, one at a time, then 1 teaspoon vanilla, cooled tea, and ½ cup flour.

Line a 9-inch springform pan with parchment and spray with non-stick spray.

Pour the batter into the pan. Bake at 425°F for 50-60 minutes until the top is brown with a slight jiggle in the center.

Cool in the oven for 1 hour, then cool completely in the pan for at least 4 hours.

Blend 2 cups blackberries until smooth. Strain, then cook with ½ cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and optional crème de cassis until thick.

Remove the cheesecake from the pan, slice, and serve topped with blackberry sauce and fresh blackberries.