Prepare the Crust:

Preheat your oven to 325°F (163°C).

In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened.

Press the mixture into the bottom of a greased 9-inch springform pan, forming an even layer. Bake for 8–10 minutes, then remove from the oven and set aside to cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy.

Add the vanilla extract, eggs (one at a time), and sour cream, mixing until smooth.

Stir in the flour until fully combined.

Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.

Bake the Cheesecake:

Bake the cheesecake in the preheated oven for 50–60 minutes, or until the center is almost set (it should still jiggle slightly).

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.

Prepare the Blackberry Compote:

In a small saucepan, combine the blackberries, sugar, lemon juice, and vanilla extract. Cook over medium heat for 10–12 minutes, stirring occasionally, until the berries break down and the mixture thickens into a syrupy compote.

Remove from heat and let cool to room temperature.

Assemble the Cheesecake:

Once the cheesecake has chilled and set, remove it from the springform pan.

Top with the blackberry compote, spreading it evenly over the surface of the cheesecake.

Serve and Enjoy:

Slice the cheesecake into wedges and serve chilled. Garnish with additional fresh blackberries or a sprig of mint, if desired.