Bring the cream cheese, eggs, and heavy cream to room temperature.

Preheat the oven to 450°F / 230°C.

Line an 8-inch springform pan with parchment paper.

In a blender, combine 300 g blackberries, 60 g sugar, and 15 g lemon juice. Blend until fully smooth.

Pour the puree into a saucepan and place over medium heat. Simmer, stirring often, for 8–12 minutes until thick and jammy. Strain through a fine mesh sieve to remove seeds. Measure out 120 g of the strained puree and let it cool completely.

In a large bowl, beat the cream cheese and sugar together until completely smooth. Add the eggs one at a time, mixing on low speed after each addition. Add in the heavy cream, vanilla, and salt. Mix on low just until smooth. Add the cooled blackberry reduction and freeze-dried blackberry powder. Mix on low until fully combined. Sift in flour or cornstarch. Mix gently just until no dry streaks remain.

Pour the batter into the prepared pan. Tap the pan lightly on the counter 2–3 times to release large air bubbles. Bake at 450°F / 230°C for 25–35 minutes. Start checking at 25 minutes.

Remove from the oven and place on a wire rack. Let cool at room temperature for 1–2 hours.

Add the honey to a small saucepan. Warm gently over low heat just until fluid. Stir in black pepper and a pinch of salt. Let sit for 10–15 minutes before serving.

Slice with a hot knife, wiping clean between cuts. Drizzle each slice with warm black pepper honey and enjoy!