1️⃣ Make the Crust

• Preheat oven to 325°F (163°C).
• In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then set aside to cool.

2️⃣ Prepare the Berry Swirl

• In a small saucepan, combine the berries and sugar.
• Cook over medium heat, stirring frequently, until the berries break down and thicken (about 5-7 minutes).
• (Optional: Blend the mixture for a smoother texture.) Set aside to cool completely.

3️⃣ Make the Cheesecake Filling

• In a large bowl, beat the cream cheese until smooth.
• Add the sugar and vanilla extract, mixing until creamy.
• Add the eggs one at a time, mixing on low speed just until blended.
• Gently fold in the sour cream until combined.

4️⃣ Create the Swirl

• Pour half of the cheesecake batter into the cooled crust.
• Drizzle spoonfuls of the berry puree over the batter.
• Pour the remaining cheesecake batter on top, then add more berry puree on top.
• Use a knife or toothpick to swirl the berry mixture gently into the cheesecake.

5️⃣ Bake

• Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is slightly jiggly.
• Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracks.

6️⃣ Chill & Serve

• Once completely cool, refrigerate for at least 4 hours or overnight.
• Slice and serve, enjoying each creamy, berry-infused bite!