1️⃣ In a food processor, pulse the cookies to form crumbs. Add the melted butter and pulse to combine. Press into the bottom and up the sides of a 9-inch deep dish pie pan. Freeze while you prepare the filling. ❄️

2️⃣ In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and beat for one minute. Mix in the lemon juice and zest, then beat until smooth. 🍋

3️⃣ In a separate bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture. 🍥

4️⃣ Spread the filling into the prepared crust. 🥧

5️⃣ Spoon the melted and cooled blackberry preserves over the lemon filling. Swirl gently with a sharp knife to create a marbled effect. 🔪

6️⃣ Cover and refrigerate until firm, about 4-6 hours. ❄️⏳