1. – Preheat the oven to 400°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. – In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add in the 1 cup of sugar and continue beating until well combined.

3. – Add the flour, eggs, and vanilla extract, and beat until the batter is smooth and creamy. Stir in the Earl Grey tea leaves.

4. – Pour the batter into the prepared springform pan and bake for 55-60 minutes, until the top is golden brown and the center is slightly jiggly.

5. – Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This will help prevent cracking.

6. – Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.

7. – For the blackberry sauce, combine the blackberries, 1/4 cup sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the berries have broken down and the sauce has thickened.

8. – Serve the chilled London Fog Basque Cheesecake with the warm blackberry sauce drizzled over the top.