Begin by making the blackberry gin glaze by placing the blackberries and water in a saucepan. Over low heat, gently cook the blackberries until they begin to release their juices.
Use a firm rubber spatula or the back of a spoon and begin breaking down the blackberries.
After 3-5 minutes of cooking, begin to spoon liquid out of the saucepan, through a fine mesh strainer, into a heat-safe Pyrex measuring cup, yielding approximately 8 oz. Discard seeds and skins.
Return juice to the saucepan, reserving 2 Tbsp. of juice, and add 5 Tbsp. of sugar and gin to the pan.
In the same measuring cup, add 2 Tbsp. of corn starch to the reserved juice. Whisk until smooth.
Add cornstarch mixture to the juice and sugar. Cook over low to medium low heat for 7 to 10 minutes, stirring and allowing for nothing stronger than a gentle simmer. The glaze has reduced enough when it holds a ¼ inch long string between two fingers.
Transfer back to the heat safe measuring cup and allow to cool. For the Graham Cracker Crust
For the crust mix graham cracker crumbs, sugar, and melted butter until well-combined and mixture resembles damp sand.
Press crumbs firmly and evenly into the bottom and up the sides of a 9″ springform pan. Place into the refrigerator to chill as you prepare your cheesecake filling.
Tip: If you use the bottom of a clean measuring cup to tamp down the crust the warmth from your fingers will not cause the crust to become too dense.
For the Cheesecake Filling
In a large mixing bowl, combine cream cheese, powdered sugar, vanilla extract, lemon juice, lime zest, sour cream, and ricotta (if using). Ensure the mixture is smooth and without any pockets or lumps.
Whip your heavy whipping cream to stiff peaks.
Gently fold whipped cream mixture into cream cheese mixture until completely combined and batter is smooth.
Evenly spread no-bake cheesecake filling into prepared graham cracker crust. Allow to chill for several hours before slicing and serving.