In a saucepan, combine fresh blackberries, sugar, and lemon zest over medium heat. Bring to a boil, stirring occasionally for about 5–10 minutes until blackberries break down. Mix cornstarch with lemon juice, then add to the saucepan, stirring until thickened. Cool and refrigerate overnight.

Finely blend blanched almonds in a food processor. Add Pamela's Honey Grahams and sugar, pulse until combined. Pour in melted butter, mixing until moist and crumbly. Press this mixture into the bottom of a lined 9x9-inch baking dish.

Preheat your oven to 325°F (165°C). Prepare your filling while the oven heats.

Blend softened cream cheese and sugar until smooth. Incorporate eggs one at a time. Mix in condensed milk, lemon juice, lemon zest, and vanilla until creamy.

Pour cheesecake filling over the crust, spreading evenly. Spoon cooled blackberry sauce on top and swirl into the filling.

Bake for approximately 40 minutes. It should be set around the edges but slightly wobbly in the center. Let cool for 45 minutes before refrigerating overnight.

Once chilled, lift cheesecake from the dish, cut into 16 bites, serve chilled.