Preheat the oven to 400°F (200°C).

In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan.

In a large mixing bowl, beat the cream cheese and sugar together until smooth.

Add the eggs one at a time, mixing well after each addition.

Stir in vanilla extract and Earl Grey tea leaves.

Pour the cream cheese mixture over the crust in the springform pan.

Bake for 25-30 minutes until the center is just set. Let it cool completely.

Combine blackberry puree, sugar, and lemon juice in a saucepan.

Cook on medium heat until thickened, about 10 minutes.

Once the cheesecake is cooled, pour the blackberry sauce over the top before serving.

Serve chilled, slice into wedges, and drizzle additional blackberry sauce over each piece. Optionally, add a dollop of whipped cream or fresh blackberries for garnish.