In a medium saucepan, combine fresh blackberries, sugar, and lemon zest. Heat over medium heat, stirring gently, for about 5-10 minutes until it reaches a low boil. Once bubbly, whisk together cornstarch and lemon juice, then stir into the mixture. Continue boiling for an additional 5 minutes until the sauce has thickened slightly. Remove from heat, cool, and refrigerate overnight.

In a food processor, pulse blanched almonds and Pamela's Honey Grahams into fine crumbs. Transfer the crumbs to a mixing bowl, then add melted unsalted butter and a touch of sugar. Mix until the mixture is cohesive and resembles wet sand. Press the crust mixture into the bottom of a lined baking dish.

While your crust sets in the refrigerator, preheat the oven to 325°F (165°C).

In a large mixing bowl, beat cream cheese and sugar together using an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Blend in condensed milk, lemon juice, lemon zest, and vanilla extract until creamy.

Pour the creamy cheesecake filling over the prepared crust, then spoon chilled blackberry sauce over the top and use a knife to swirl it into the cheesecake mixture.

Bake in the preheated oven for 40 minutes until slightly jiggly in the center. Let it cool for 45 minutes at room temperature, then refrigerate overnight.

Once cooled, lift cheesecake from the pan using overhanging foil, cut into 16 bite-sized pieces, and store in the refrigerator until ready to serve.