1. Make the Crust

• Preheat oven to 325°F (165°C).
• Combine graham cracker crumbs, sugar, and melted butter in a bowl.
• Press the mixture into the bottom of a 9-inch springform pan.
• Bake for 10 minutes and set aside to cool.

2. Prepare the Cheesecake Filling

• Beat cream cheese until smooth and creamy.
• Add sugar and mix until incorporated.
• Blend in sour cream, vanilla, and lemon juice.
• Add eggs one at a time, mixing just until combined.
• Pour filling over the crust and smooth the top.

3. Bake the Cheesecake

• Place the pan on a baking sheet.
• Bake for 50–55 minutes, until edges are set and center slightly jiggles.
• Turn off oven and crack the door; let cheesecake rest inside for 1 hour.
• Remove and cool completely, then chill for at least 4 hours or overnight.

4. Make the Blackberry Sauce

• In a saucepan, combine blackberries, sugar, and lemon juice.
• Bring to a simmer over medium heat for 5 minutes.
• Add the cornstarch slurry and cook until thickened, about 2–3 minutes.
• Remove from heat and cool before serving.

5. Serve

• Slice chilled cheesecake and drizzle with blackberry sauce.
• Garnish with fresh blackberries or mint leaves if desired.