Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

To make the topping, add of the topping ingredients except for the cornstarch to a saucepan and bring it to a boil then reduce the heat to low medium.

Step 3

Let it cook and reduce for 10 minutes or until the mixture has reduced by 1/3 and the berries have broken down significantly. (You may need to use a potato masher to cut down any large lumps.)

Step 4

Remove the pan from the heat and mix in the cornstarch then let it cool completely.

Step 5

While the fruit is cooking, mix the crust ingredients together in a bowl, press it into a 9x13 baking pan and bake for 10 minutes.

Step 6

While it’s baking, beat the cream cheese in a large bowl until smooth then add the sour cream and vanilla and beat again until smooth.

Step 7

Gradually beat in one egg at a time then add the flour and baking powder and stir just until combined.

Step 8

Pour it onto the crust then dollop the fruit topping around the top of the cream cheese then use a chopstick or toothpick to swirl through the berry mixture.

Step 9

Place the pan into a larger pan and pour water into the larger pan halfway up the cheesecake pan. (Be careful not to pour any water onto the cheesecake.)

Step 10

Bake for 60-70 minutes or until the center is fairly set and only jiggles slightly.

Step 11

Let the cheesecake cool for 2 hours then chill in the fridge for 3-4 hours before slicing and serving.