1. Grease and line a springform tin (23cm)* with baking parchment – make sure the sides are also covered and overlapping the rim of the tin (about 2cm).

2. Wash the blackberries and let them dry. If you are using frozen blackberries, defrost them. Add the blackberries together with the lime juice and sugar to a saucepan and let simmer for about 10 minutes over medium heat – the berries should get soft. Press through a sieve, try to get as many juices as possible. Set aside and let cool down.

3. For the base add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the ground almonds and melted butter until well combined. Pour into the prepared springform tin and press down and to the sides to get a nice crust. Place in the fridge for about 30 minutes.

4. Preheat the oven to 180°C (350°F). Melt the chocolate and let it cool down a bit. Add the cream cheese, sour cream, heavy cream, sugar, eggs, vanilla extract, and flour to a large bowl and mix until well combined – takes about 2-3 minutes. Add the melted chocolate and mix it in well. Pour that mixture into the prepared baking tin. Tap the tin gently on your work surface to remove any air bubbles. Pour the blackberry sauce in a spiral on top of the filling starting from the center and going to the edges (I used a piping bag). If you like more swirls, use a wooden skewer and swirl the blackberry sauce in the filling – otherwise leave it like it is.

5. Bake the cheesecake for about 60 minutes or until the edges are set but the center is still a bit wiggly – check after 40 minutes and cover with some aluminum foil if it gets too dark. Turn off the oven and open the door a bit. Leave the cheesecake inside the oven for another two hours to cool down. Take it out and place it in the fridge overnight. Decorate with some blackberries and whipped cream (optional) before serving.