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2 cups chocolate sandwich cookies, crushed

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups whipped topping or whipped cream

2 cups fresh or frozen blackberries

1/4 cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 2 tablespoons water

Extra blackberries (for topping)

Optional blackberry syrup drizzle

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Mix crushed cookies with melted butter and press into a greased 9×9-inch pan. Chill 15 minutes.

Cook blackberries, sugar, and lemon juice in a saucepan until softened. Stir in cornstarch slurry and simmer until thickened. Cool completely.

Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.

Spread half of the cream mixture over the crust, add blackberry compote, then top with remaining cream.

Chill for at least 4 hours or overnight.

Top with fresh blackberries and optional syrup before serving.

Line pan with parchment for easy slicing. Ensure compote is fully cooled before layering. Swap in raspberries or blueberries for variation.