1. Preheat oven to 325°F. Lightly grease an 8×8-inch baking dish with non-stick cooking spray.
2. For the blackberry sauce, in a large saucepan bring to boiling 2 cups blackberries, granulated sugar, lemon juice, the water, and ginger. Reduce heat and simmer 15 minutes or until sauce thickens enough to coat the back of a spoon. Remove from heat and cool.
3. For the cheesecake, process cookies, brown sugar, and melted butter in a food processor until mixture resembles coarse cornmeal. Press mixture into prepared baking dish and freeze  10 minutes. Remove crust from freezer; set aside.
4. In a mixing bowl with paddle attachment, beat cream cheese and sugar until smooth. Add eggs one at a time, scraping down sides and bottom of the bowl between additions. Add vanilla, lemon zest, and sour cream; mix until well combined.
5. Spread cheesecake batter over crust. Swirl 1/4 cup of the blackberry sauce into cheesecake batter with a spoon.
6. Bake cheesecake 35 to 40 minutes or until edges appear set when gently shaken. Transfer to a wire rack and cool 30 minutes; refrigerate at least 2 hours or up to 24 hours before serving.
7. To serve, cut into squares and top with blackberry sauce, fresh blackberries, and lemon zest.

Each serving contains: 598 calories, 37 g fat,  20 g saturated fat, 0 g trans fat, 177 mg cholesterol, 363 mg sodium, 60 g carbohydrates, 4 g fiber, 48 g sugar, 10 g protein. Daily values: 25% vitamin A, 18% vitamin C, 9% calcium, 5% iron.