Preheat oven to 325°F and line ring molds on a baking tray.

Mix crushed biscuits with melted butter and press firmly into molds. Chill 15 minutes.

Cook blackberries with sugar and lemon juice until thickened. Cool completely.

Beat cream cheese until smooth. Add sugar, cream, pistachios, pistachio paste, vanilla, and salt. Mix gently.

Add eggs one at a time, mixing lightly after each addition.

Spoon filling over crusts, swirl in blackberry compote, and smooth tops.

Bake in a water bath for 35 to 40 minutes until centers slightly jiggle.

Cool gradually, then refrigerate at least 4 hours.

Remove molds and garnish before serving.