In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until it resembles wet sand. Press into a 9-inch springform pan.

Bake the crust at 350°F (175°C) for 10 minutes or until golden. Let it cool.

Beat cream cheese and sugar until smooth, about 2-3 minutes. Add heavy cream, sour cream, and vanilla bean seeds until incorporated.

Pour cream cheese filling over cooled crust, spreading evenly. Bake for 1 hour and 10 minutes until edges are set.

Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Refrigerate for at least 8 hours before serving.

In a saucepan, combine blackberries and sugar, cook while stirring for 10-15 minutes until thickened. Cool before drizzling over cheesecake.