Heat the oven to 180°C (160°C fan/350°F/Gas 4). Grease and line the base of a 23cm springform tin with baking parchment.
Crush the digestive biscuits to fine crumbs and mix with the melted butter. Press the mixture into the base of the tin and bake for 10 minutes. Set aside to cool.
Beat the cream cheese, sugar, and vanilla extract together in a bowl until smooth. Add the eggs, one at a time, beating well after each addition. Fold in the sour cream and then gently fold in the blackberries.
Pour the mixture over the cooled biscuit base. Bake for 1 hour or until the cheesecake is set but still has a slight wobble in the center. Turn off the oven and leave the cheesecake inside to cool completely.
Chill the cheesecake in the fridge for at least 4 hours or overnight.
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