Infuse the heavy cream with Earl Grey tea by gently heating it in a saucepan over medium heat until it’s warm. Stir in 2-3 bags of Earl Grey tea and let it steep for about 15 minutes before removing the tea bags and letting the cream cool.

Blend the cheesecake batter in a large mixing bowl. Beat the softened cream cheese and granulated sugar until creamy, add the eggs one at a time, mixing thoroughly after each addition. Gradually pour in the cooled infused cream, vanilla, lemon zest, and flour, blending until smooth.

Pour the cheesecake mixture into a springform pan lined with parchment paper.

Bake in a preheated oven at 400°F for 50 minutes, until the top is golden and the center jiggles slightly when shaken.

Simmer the blackberry sauce by combining blackberries with sugar and lemon juice in a saucepan, cooking over medium heat for about 10-15 minutes until the berries break down and the mixture thickens.