Grease a 24cm tart tin (with a removable base) and set aside. Place the tart tin onto a large flat baking tray.
Place the butter into the Thermomix bowl and melt for 2 mins, Speed 2, 100 degrees (or until melted). Add the chocolate ripple biscuits and almond meal and mix on Speed 9, 6 seconds. Press the mixture into the base and sides of the tart tin (use a round flat spoon or glass to press it down firmly). Chill in the fridge or freezer for 30 minutes.
Place the blackberries, sugar and water into a clean and dry Thermomix bowl. Heat on 100 degrees, Reverse, Speed 2, 8 minutes (MC on). Allow to cool slightly.
Mix on Speed 9 for 10 seconds or until pureed. Pour the blackberry puree into a strainer to remove any seeds (discard the seeds) and set aside.
Preheat oven to 140 degrees celsius (fan-forced).
In a clean and dry Thermomix bowl, add the cream cheese, eggs and sour cream. Mix on Speed 5, 15 seconds. Scrape down the sides of the bowl and repeat for a further 15 seconds (or until smooth).
Add the blackberry puree and the vanilla extract and mix on Speed 4, 5 seconds or until combined.
Pour the mixture into the chocolate base (filling to the top).
Bake for 30 minutes or until just set. Leave in the oven with the door only slightly ajar for 2-3 hours before placing into the fridge to cool completely.
Decorate with extra berries, chocolate, gold sugar, fresh mint leaves and meringue kisses.