In a medium saucepan, gently warm 1 ½ cups of heavy whipping cream over low heat until steaming. Remove from heat and steep 8 Earl Grey tea bags in the cream for at least 30 minutes. Strain the cream into a separate container.

In a stand mixer, beat 16 ounces of softened cream cheese with 1 cup of sugar on medium speed until smooth and creamy, about 2-3 minutes. Add 4 room-temperature eggs one at a time, mixing until fully incorporated. Gradually pour in the steeped cream and 1 tablespoon of vanilla bean paste, mixing well, then fold in ⅓ cup of sifted flour.

Preheat your oven to 425°F (220°C). Prepare a 9-inch springform pan by lining with parchment paper.

Pour the cheesecake batter into the lined springform pan and smooth the top with a spatula. Bake for 50-60 minutes until the top is browned and slightly jiggly in the center.

Allow the cheesecake to cool in the pan at room temperature for at least 4 hours before removing from the pan.

Prepare the blackberry sauce by blending 2 cups of blackberries until smooth. Strain through a fine mesh sieve to remove seeds. In a saucepan, combine the strained purée with ⅓ cup of sugar, 1 tablespoon of cornstarch, and 1 tablespoon of lemon juice and cook over medium heat until thickened, about 5-7 minutes.

Slice the cheesecake and plate it. Drizzle with blackberry sauce and garnish with fresh blackberries before serving.