Make blackberry puree
In a small saucepan combineblackberres, sugar, lemon, salt and water
Bring to a simer, breaking up blakberries with a rubber spatular or spoon until very soft and starting to thicken, 8 to 10 minutes
Press all liquid through a fine mesh strainer, pressing with spatula to extract all juice, discard seeds and cool blackberry juice to room temperature
Make brownie layer
Preheat oven to 350. Spray an 8 inch sqare baking pan with bakers spray. Line the pan with foil with foil extending over ends for easy removal. Spray foil lightly with bakers spray
Melt butter and chocolate in the microwave and stir until smooth. Cool to room temperature
Beat eggs, sugar, salt and vanilla in a bowl until combined
Stir in melted chocolate/butter mixture until just blended
Stir in flour until just blended
Scrape into prepared pan and bake 15 to 18 minutes until just almost set, there will be a bit of mooist batter on a toothpick. Cool to room temperature then chill before addind cheesecake layer
Make blackberry swirl cheesecake layer
Lower oven temperature to 325
Beat cream cheese until smooth
Add sugar and egg, vanilla and salt and beat until smooth
Stir in sour cream until well blended
Pour onto prepared brownie crust
Drizzle the chilled blackberry puree over the cheesecake and swirl using a knife or skewet
Bake fo 35 to 40 minutes untilcheese cake is almost set
Cool on wire rack until room temperature then rerigerate at least 4 hours or over night before lifting from pan using foil
Cut into sqares
Serve with whipped cream and fresh blackberried
