Instructions:

Crust:

1. Preheat your oven to 325°F (163°C).

2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

3. Press the mixture firmly into the bottom of a 9-inch springform pan.

4. Bake for 10 minutes. Remove from the oven and let cool while preparing the filling.

Berry Swirl:

1. In a small saucepan, combine the raspberries, blueberries, strawberries, sugar, and lemon juice.

2. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes.

3. Remove from heat and strain through a fine-mesh sieve to remove seeds. Set aside to cool.

Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth.

2. Add the eggs one at a time, mixing well after each addition.

3. Mix in the sour cream and vanilla extract until just combined.

Assembly

1. Pour half of the cheesecake filling over the cooled crust.

2. Spoon half of the berry mixture over the filling and swirl gently with a knife.

3. Pour the remaining cheesecake filling on top.

4. Spoon the remaining berry mixture over the top and swirl again.

Baking

1. Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is set but still slightly jiggly.

2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

3. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.