In a food processor, pulse graham crackers, light brown sugar, and melted salted butter until it resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan.

Chill the crust in the freezer for at least 15 minutes while you prepare the filling.

Using an electric mixer, beat together the cream cheese, light brown sugar, sour cream, lemon juice, and vanilla extract until smooth and creamy, about 2-3 minutes.

Gently fold in the frozen whipped topping, then pour this mixture over the chilled crust.

Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight.

In a medium saucepan, combine blackberries, brown sugar, and water over medium heat for about 3 minutes until juicy.

Mix cornstarch with a couple of teaspoons of lemon juice to make a slurry, then stir it into the blackberry mixture.

Simmer for an additional 1-2 minutes until thickened, then cool before chilling.

To serve, release the cheesecake from the pan and spoon the blackberry topping over it.

Garnish with additional whipped cream or fresh blackberries, slice, and enjoy!