Preheat oven to 325° F.

Blend Manchego cheese and water in a food processor until smooth.

Slowly add cream cheese and sugar and continue to blend until smooth.

In a separate bowl, combine flour and eggs. Add to cheese puree and blend until smooth.

Add sour cream and blend until smooth.

Pour into individual ring molds and bake for 20-25 minutes.

Preheat oven to 350°F.

In a stand mixer fitted with a paddle attachment, cream butter, sugars and honey.

In a separate bowl, combine all dry ingredients.

Beat into butter mixture until smooth.

Roll dough out between two sheets of parchment to ½ inch thickness, remove the top sheet of parchment and bake on a ½ sheet pan until golden and firm.

Cool completely before grinding in a food processor into crumbs.

Macerate blackberries with sugar and vodka overnight.

Heat mixture in a small pot and cook to reduce liquid slightly. Puree in a blender and reserve for assembly.

Roll a Manchego Cheesecake into graham cracker crumbs. Spread blackberry puree over the center of a plate and top with cheesecake. Top with a quenelle of strawberry sorbet and garnish with blackberries before serving.