Preheat oven to 325°F. Butter or oil sides of a 9- or 10-inch springform pan. Wrap pan with foil, over bottom and sides, ensuring it comes to the top edge so water from the water bath will not leak in. Double wrap if necessary.

CRUST:
In a large bowl, using a fork, stir chocolate baking crumbs with sugar, then stir in butter. Press mixture onto bottom of pan. Refrigerate while preparing cheesecake filling.

FILLING:
Finely chop chocolate and place in microwave-safe bowl. Heat on medium power for 2 minutes or until nearly melted, stirring midway through. Remove from microwave and stir until fully melted. Set aside.

Place cream cheese in a large bowl. Using an electrical mixer, beat until smooth, scraping down sides sometimes. Beat in sour cream, sugar, flour and blackberry liquor. Beat in eggs, one by one, just until blended. Beat in cooled chocolate. Pour onto chilled crust.

For the water bath, take out a roast pan wide enough to fit the springform inside and fill with enough water to reach most of the way up the springform pan when it’s placed inside.

Place roasting pan with springform inside onto the middle rack of the oven. Bake just until set, about 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps stop cracking). Run a thin knife around the edge of the pan (this helps stop cracking, too); leave in pan, and funky fully on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.

GLAZE:
In a small saucepan, bring cream to a boil. Remove from heat, and add honey and chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.