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 smooth and creamy. Gradually add the sugar and continue beating until well combined.

3. Add the eggs one at a time, beating well after each addition. Mix in the Earl Grey tea leaves, vanilla, and salt until fully incorporated.

4. Pour the cheesecake batter into the prepared pan and bake for 10 minutes. Reduce the oven temperature to 325°F and bake for an additional 40-50 minutes, until the center is still slightly jiggly.

5. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove from the oven and let cool completely on a wire rack.

6. In a small saucepan, combine the blackberries, honey, and lemon juice. Cook over medium heat, mashing the berries with a fork, until the mixture thickens, about 5-7 minutes.

7. Remove the cheesecake from the pan and serve with the warm blackberry sauce. Enjoy!