Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form an even crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and continue to beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until the batter is smooth and creamy.
In a small saucepan over medium heat, combine the frozen berries, sugar, and lemon juice. Cook the mixture, stirring occasionally, until the berries break down and the mixture thickens slightly.
Use a blender or food processor to puree the berry mixture until smooth. Strain the puree to remove any seeds.
Pour the cream cheese filling over the cooled crust in the springform pan. Spoon dollops of the berry puree on top of the cheesecake filling. Use a knife or skewer to create swirls by gently dragging it through the berry puree and cheesecake batter.
Place the springform pan on a baking sheet and bake in the preheated oven for about 50-60 minutes or until the center is set. The edges should be slightly golden.
Turn off the oven and leave the cheesecake inside for an additional hour with the oven door slightly open. Remove the cheesecake from the oven, let it cool to room temperature, and then refrigerate for at least 4 hours or overnight before serving.
