- Place a large sheet pan on the very bottom oven rack and fill it half way with water. Preheat oven to 350°.
- Make the graham cracker crust and press it firmly in the bottom of a 9-inch springform pan that is lined with parchment paper. Set aside.
- Beat the cream cheese and sugar until light and creamy. Add the sour cream, vanilla extract, and flour and mix again.
- Add the whisked eggs and heavy cream to the batter and mix just until combined. Do not over mix.
- Pour half the cheesecake on the prepared crust. Drop half the blackberry pie filling over the batter and use a butter knife to gently swirl it together, making sure not to disturb the crust.
- Spoon the remaining cheesecake batter gently over the top and spread it out evenly. Drop the remaining pie filling over the top and swirl again.
- Place the cheesecake on the oven rack directly above the steaming pan of water. Bake 60 minutes or until the edges are set and the center jiggles slightly. Open the oven door slightly and let cool 5 minutes.
- Remove the cheesecake and place on a wire rack. Use a knife to gently loosen the cheesecake from the edges of the pan. Do not open the springform pan. Let cool on the counter 1-2 hours, then refrigerate 4-6 hours or until completely chilled.
- Open the springform pan and remove the cheesecake from the pan. Place on a serving plate.
- Add swirls of whipped cream, fresh blackberries, and mint leaves right before serving.
