DirectionsTo make the blackberry puree, combine frozen blackberries, sugar and water in a small saucepan over medium high heat. Simmer 8-10 minutes, then use a whisk to break up the blackberries. Pour mixture through a mesh strainer and press the blackberries to get as much liquid as possible. Set in freezer to cool, 10 minutes.
Preheat oven to 325 degrees. Spray a 8x8 baking pan with nonstick spray, line with parchment paper and set aside. Whisk eggs in a medium bowl, add oil and water and mix until well-blended. Add dry brownie mix and stir until combined. Pour batter into pan and spread evenly.
In a large bowl combine all cheesecake ingredients and mix together using an electric hand blender. Mix on medium-high speed for 2-3 minutes until smooth. Pour over brownie batter and spread evenly to the edges.
Remove blackberry puree from freezer and drizzle on top of the cheesecake layer. Swirl cheesecake mixture and blackberry puree together using the back of a spoon.
Bake for one hour, until the edges of the cheesecake layer begin to turn brown. Cool 15 minutes, then place in freezer to chill completely, about 1 hour. Cut into squares and store in the fridge in an airtight container, up to 5 days.