In a small saucepan, gently warm 1 cup of heavy cream over low heat. Add 2 Earl Grey tea bags and 1 teaspoon of vanilla extract, allowing the mixture to steep for 10 to 15 minutes. Remove the tea bags and let the cream cool to room temperature.

In a large mixing bowl, beat 16 ounces of softened cream cheese until creamy. Gradually add 3/4 cup of granulated sugar, mixing until well combined. Incorporate 3 large eggs one at a time, ensuring each is fully blended before adding the next. Stir in the cooled Earl Grey-infused cream with a pinch of salt.

Preheat your oven to 425°F (220°C) and line a springform pan with parchment paper. Pour the cheesecake batter into the prepared pan and bake for 50 to 60 minutes, until the top is caramelized and the center jiggles slightly.

Allow the cheesecake to cool completely at room temperature for about 1 hour. Then refrigerate for at least 4 hours, or ideally overnight, before serving.

To create the blackberry sauce, combine 2 cups of fresh blackberries, 1/2 cup of granulated sugar, and 1 tablespoon of lemon juice in a medium saucepan. Cook over medium heat until bubbling and thickened, about 10 to 15 minutes. Strain for a smoother sauce if desired.

Carefully slice the chilled cheesecake and plate it. Drizzle the blackberry sauce over each slice and garnish with extra blackberries if desired.