Mix all the ingredients with a mixer. Put the mix in an greased and floured mold. Bake at 390°F for 30 minutes.
Blend the blackberries with the water. If you wish, strain the juice. Dissolve the cornstarch in water and add it to the concentrate. Simmer for 10 min until it thickens. Sweeten with Le Zuc.
Bathe the cheesecake with the blackberry sauce.