1. Preheat the oven to 325F

Crust:

1. In a mixing bowl, combine the ingredients with a fork until evenly moistened.
2. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
3. Pour the crumbs into the pan and using a flat bottom glass  press the crumbs into the base and approximately 1-inch up the sides.
4. Refrigerate for 5 minutes.

Filling:

1. Place cream cheese in a mixing bowl
2. Using an electric mixer mix the cream cheese on low speed for 1 minute until smooth and free of any lumps.
3. Add eggs and continue to beat slowly until combined.
4. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
5. Add sour cream, lemon zest, and vanilla and continue beating periodically scraping down the sides of the bowl.
6. The filling mixture should be well-mixed but not overbeaten.
7. Pour the filling into the crust-lined pan and smooth the top with a spatula.
8. Bake in oven for 45 minutes.
9. After 45 minutes remove from oven and let cool for at least 30 minutes
10. Chill in the refrigerator, loosely covered, for at least 4 hours.  The cheesecake will firm up during this time
11. Loosen the cheesecake from the sides of the pan by running a thin spatula around the inside of the pan and remove from the cake pan onto a cake plate.
12. Spread a layer of Lemon Blackberry topping over the top.
13. Your cheesecake is now ready to be served and enjoyed.
14. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Topping:

1. In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
2. Leave to cool before spreading on cheesecake.