1. Preheat oven to 350F.

2. Make the crust. In a large bowl, add graham cracker crumbs, sugar and melted butter. Mix with a fork to combine. Pour crust into a 9-inch springform pan. Use the bottom of a glass or cup to press the graham cracker crust into the bottom and along the sides.

Bake in preheated oven for 8 minutes, then remove and allow to cool on a wire cooling rack until ready to use.

Reduce oven temperature to 325F.

NO BAKE VERSION: place the graham cracker crust in the freezer until ready to use.

3. Make the strawberry and blueberry swirl.

Make the strawberry swirl. In a medium sized saucepan, add strawberries, sugar and lemon juice. For the strawberries, add one drop of red food gel, if desired. This will help the red color stand out more. If you choose to not add it, the red color will be more of a dull pink.

Cook over medium heat, stirring frequently, until the sugar dissolves, and the strawberries release their natural juices. This only takes a few minutes.

Make the blueberry swirl. In a medium sized saucepan, add the blueberries, lemon juice and sugar. Cook over medium heat, stirring frequently, until the sugar dissolves and the blueberries release their natural juices.

Set both the strawberry and blueberry mixture on a wire cooling rack to cool until ready to use.

4. Make the cheesecake filling. In the bowl of a stand mixer, fitted with the paddle attachment,  or using a handheld mixer, add softened cream cheese, sour cream and sugar. Beat on medium-low speed until creamy and combined.

Add vanilla extract, heavy cream and salt. Beat just until combined.

Add in the eggs, one at a time, and beat JUST until combined.

NO BAKE VERSION: Using a stand mixer fitted with the whisk attachment, add 1 cup heavy whipping cream. Whip until stiff peaks form. Set aside until ready to use

Using a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the softened cream cheese, sour cream, powdered sugar, salt and vanilla extract until smooth, creamy and combined. You may need to scrape down your bowl a few times to ensure everything is fully mixed, smooth and creamy.

Fold the whipped cream mixture into the cream cheese mixture, just until combined, using the mixer on low speed, or with a silicone spatula.

5. Pour half the cheesecake mixture into cooled crust. Add a few dollops of the strawberry jam mixture. Then a few dollops of the blueberry jam mixture.

Pour the remaining cheesecake on top.

Add the remaining strawberry jam mixture in dollops on top, and the remaining blueberry jam mixture in dollops on top.

Use a butter knife to swirl the mixture through the cheesecake.

5. Bake the cheesecake (No Bake version, skip this step).

Place the cheesecake in a 10-inch round cake pan, then into a 12-inch round cake pan. Pour hot water in between the 12 and 10-inch pan, halfway up the side of the 10-inch round pan.

OR

Wrap the springform pan with aluminum foil, then place in a large 12-inch round pan, or roasting pan. Pour hot water halfway up the side of the cheesecake pan, making sure to not go over top of the aluminum foil.

Bake in 325F preheated oven for 70-80 minutes or until the edges are set and the center wobbles slightly.

6. Cool the cheesecake. Allow the cheesecake to cool for 1 hour on a wire cooling rack at room temperature, then place in the refrigerator for 4 hours, or overnight. If you allow the cheesecake to chill overnight, wrap the cheesecake with plastic wrap after it chills in the refrigerator for 3 hours.

NO BAKE VERSION: Chill the cheesecake in the refrigerator for 6-8 hours, or overnight.

7. Serve the cheesecake with fresh berries and whipped cream.