Whisk all the ingredients until the dough is smooth. Mix in the blackberries carefully.
Grease the baking dish with oil and sprinkle with flour. Pour in the dough.
Bake for about 20 minutes at 400 ° F.
Spread the lemon icing over the cooled pie.
Put sugar and lemon juice in a bowl and pour hot water over it. Stir well until a smooth icing is formed.
Dough: Mix the dough ingredients. Move the thick dough on a baking sheet lined with baking paper. Bake in a preheated oven at 360 °F for about 10 minutes and let it cool in the refrigerator for about an hour.
Cream: Mix the butter and caramel condensed milk and whisk a thick cream using a hand blender.
Remove the cooled sponge cake from the fridge and place it in a blender mixing it into crumbs. Split the crumbs into two parts - set the smaller part aside and mix the larger one together with the cream. Create bite size balls. Wrap them up in the crumbs that you set aside.
Grind the biscuits, add butter, sugar and then massage it all together until it creates a dough-like texture. Move it to a glass pie dish to form the bottom layer of the cheesecake.
Mix the ingredients with a hand blender. Beat in each egg separately for about 1 minute. Add the mixture to the pie dish to form the cheese layer. Bake in a preheated oven at 325*F for about an hour. After an hour, turn off the oven and let the cheesecake sit there for a bit. Cheesecake is best served the next day.