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

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

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