Combine first 3 ingredients; press into bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 6 minutes.
Beat cream cheese and peanut butter with a mixer at medium speed until creamy. Add sugar and egg, beating well. Stir in vanilla.
Spread blackberry spread evenly over crust. Pour cream cheese mixture over fruit spread; sprinkle with remaining crushed vanilla wafer. Bake at 350° for 14 minutes or until almost set. Cool 30 minutes. Cover and chill 1 1/2 hours.