Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a mixing coliseum, combine graham cracker motes, sugar, and melted adulation.
3. Press the admixture into the bottom of a 9- inch springform visage. Use the reverse of a ladle or a flat- bottomed glass to press it down forcefully.
4. Singe for 10 twinkles, also set away to cool.

Step 2: Make the Berry Swirl

1. In a small saucepan over medium heat, combine berries, sugar, and lemon juice.
2. Cook for about 5-7 minutes until the berries break down and the mixture begins to bubble.
3. Stir in the cornstarch slurry and cook for another 1- 2 twinkles until thickened.
4. Remove from heat and let it cool completely.

Step 3: Prepare the Cheesecake Filling

1. In a large coliseum, beat the softened cream rubbish until smooth.
2. Add sugar and vanilla excerpt and beat until ethereal.
3. Add eggs one at a time, mixing on low speed until just combined.
4. Mix in sour cream and flour until the batter is smooth and creamy.

Step 4: Assemble and Swirl

1. Pour the cheesecake batter over the cooled crust.
2. Drop spoonfuls of the cooled berry sauce on top and use a toothpick or skewer to swirl it into the batter gently.

Step 5: Bake the Cheesecake

1. Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
2. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
3. also chill for at least 4 hours or overnight for stylish results.