Preheat the oven to 325°F / 165°C. Line an 8-inch / 20 cm square cake pan with parchment paper that comes up the sides of the pan to act as a sling.

Make the crust: In a food processor, pulse to combine the cookie crumbs, butter, brown sugar, and salt. Pour the mixture into the prepared pan and cover with plastic wrap and press it with a glass into an even layer.

Bake in the middle of the oven for about 15 minutes, until it starts to look lightly toasted. Set aside to cool.

While the crust is baking and cooling, make the cheesecake: In a stand mixer fitted with the paddle attachment, mix the cream cheese on medium-low speed for about 1 minute, until soft and smooth. Scrape down the sides and mix for another 30 seconds. Mix in sugar for about 1 minute, scraping down the sides often to make sure there are no lumps. Add the sour cream, cinnamon, zest, lemon juice, vanilla, and bourbon, and mix until smooth.

Pour the cheesecake batter over the baked crust. Scatter the blackberries evenly over the batter and press them down to submerge any that float on the surface.

Bake in the middle of the oven for about 30 minutes, until just set in the middle when the pan is jiggled gently.

Let it cool to room temperature, then refrigerate for at least 2 hours before cutting.

When you’re about ready to serve, make the whipped topping. In a large bowl, using a handheld mixer, whip the heavy cream, confectioners’ sugar and vanilla to medium-stiff peaks.

Use the parchment-paper sling to carefully remove the bars from the pan. Use a very thin knife, dipped into hot water, to cut the cheesecake into bars.