Step 1: Prepare the Berry Swirl

1. In a small saucepan, combine the berries, sugar, and lemon juice.

2. Cook over medium heat for about 5 minutes, stirring frequently, until the berries break down and the sauce thickens.

3. Optional: Strain through a fine mesh sieve to remove seeds.

4. Let cool to room temperature.

Step 2: Make the Graham Cracker Crust

1. Preheat oven to 325°F (163°C).

2. Line an 8×8-inch square baking pan with parchment paper.

3. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.

4. Press the mixture firmly into the bottom of the pan.

5. Bake for 10 minutes and let cool while preparing the filling.

Step 3: Mix the Cheesecake Filling

1. In a large bowl, beat softened cream cheese and sugar until creamy and lump-free.

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

3. Stir in vanilla extract and sour cream until just combined.

Step 4: Assemble and Swirl

1. Pour the cheesecake filling over the cooled crust.

2. Drop spoonfuls of the berry swirl over the top.

3. Use a toothpick or knife to gently swirl the berry sauce through the batter for a marbled look.

Step 5: Bake and Chill

1. Bake for 35–40 minutes, until edges are set and center is slightly jiggly.

2. Cool completely at room temperature.

3. Refrigerate for at least 3 hours (or overnight) before slicing into bars.