Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
For the Almond Crust:
2. Mix almond flour, melted butter, sugar, vanilla extract, and a pinch of salt in a bowl. Press the mixture into the bottom of the prepared pan. Bake for 12-15 minutes until slightly golden. Let it cool.
For the Cream Cheese Layer:
3. Beat the cream cheese and sugar until smooth. Add eggs, one at a time, then lemon zest and vanilla extract. Pour over the cooled crust.
For the Blackberry Topping:
4. Combine blackberries, sugar, water, and lemon juice in a saucepan over medium heat. Cook until the berries start to break down. Add the cornstarch mixture, stir until thickened. Cool slightly, then pour over the cream cheese layer.
Bake for 35-40 minutes until set. Cool completely, then refrigerate for at least 3 hours. Garnish with fresh blackberries and crumbled almond crust before serving.
