In the bowl of your food processor fitted with an 'S' blade, add your blackberries and pulse until smooth.

Strain mixture into a small saucepan. Use a spatula to press the purée through and discard the seeds.

Add 1 tablespoon of blackberry honey.

Over medium heat, reduce the purée down to ⅓ cup (82 g). You'll end up with a very thick concentrated mixture. Set in the fridge to cool down.

Add graham crackers into the bowl of a food processor fitted with an 'S' blade and pulse until you get fine crumbs.

Add brown sugar and cinnamon and pulse until combined.

Add melted butter and pulse until combined. Mixture should be able to hold together when squeezed together.

Transfer crust to an 8-inch (23 cm) springform pan and firmly press into the bottom and up the sides of the pan. For best results use a drinking glass with straight sides.

Place in the freezer to firm up while we work on the filling.

In a large bowl, whisk room temperature cream cheese until smooth. You can use a stand mixer fitted with a paddle attachment or hand-held mixer. Add your blackberry purée, blackberry honey and vanilla paste or extract and mix until smooth.

Add sifted confectioners' sugar and mix until combined and set aside.

Add heavy cream to a large bowl. With a hand-held mixer, whisk the cream on medium until you get stiff peaks.

In 2 additions and with a rubber spatula, gently fold your whipped cream into your cheesecake mixture just until combined. Do not overmix as this can deflate your whipped cream.

Remove the crust from the freezer and transfer the cheesecake filling into the crust. Use an offset spatula to help spread the filling. Cover with foil and allow to chill in the fridge for at least 8 hours before serving. Can be made 1 to 2 days in advance. Enjoy!