Ingredients
Crust Base:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar
Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
Berry Swirl:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 4 tablespoons cold butter, cubed
Flavoring:
- 2 teaspoons vanilla extract
Instructions
Prepare the crust by combining graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into the bottom of a 9-inch spring form pan.
Bake at 175°C (350°F) for 8 minutes, then cool completely.
Simmer raspberries, blackberries, sugar, and lemon juice in a small pan for 5–7 minutes until thickened.
Strain through a mesh sieve to remove seeds, then let the berry sauce cool.
Beat softened cream cheese and sugar until smooth.
Add sour cream and vanilla extract, mixing until incorporated.
Add eggs one at a time on low speed to avoid incorporating excess air.
Pour half the cheesecake batter over the cooled crust.
Drop spoonfuls of berry sauce on top and swirl lightly with a knife.
Add the remaining batter and repeat the berry swirl.
Mix flour, brown sugar, and cold butter until crumbly.
Sprinkle the streusel topping generously over the cheesecake.
Bake at 160°C (325°F) for 55–65 minutes, until edges are set but the center still has a slight jiggle.
Cool completely before removing from the pan.
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