In a small saucepan, pour in the heavy whipping cream and gently warm over low heat. Once it's warm, add the earl grey tea bags and let steep for at least 30 minutes.

In a stand mixer, combine the softened cream cheese and sugar, beating together until the mixture is smooth and creamy. Gradually add the room temperature eggs, followed by the vanilla bean paste and the infused cream. Mix in the sifted flour until just combined.

Preheat your oven to 425°F (220°C). Line a 9" springform pan with parchment paper and lightly spray it with non-stick spray.

Pour the cheesecake batter into the prepared springform pan and bake for 50-60 minutes, until the top is browned and the center jiggles slightly. Allow the cheesecake to cool at room temperature for at least 4 hours.

In a blender, combine fresh or thawed blackberries and blend until smooth. Strain the mixture to remove the seeds, then transfer it to a saucepan and add sugar, cornstarch, and lemon juice. Cook until the sauce thickens.

Once the cheesecake has cooled, carefully remove it from the pan, slice, and drizzle with blackberry sauce. Garnish with additional fresh blackberries.