Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil if using a water bath.

In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until it resembles wet sand.

Press the mixture firmly and evenly into the bottom of the springform pan. Chill in the fridge to set.

In a small saucepan, combine the blackberries, raspberries, sugar, and lemon juice over medium heat. Cook until the fruit releases juice and softens (about 6–8 minutes).

Stir in the cornstarch slurry if the compote is loose, and simmer until slightly thickened. Cool to room temperature.

Reserve 1/4 to 1/3 cup of the compote for topping.

In a large bowl, beat the cream cheese on medium speed until smooth (1–2 minutes).

Add sugar and beat until combined. Scrape the bowl as needed.

Add vanilla and lemon zest, then add eggs one at a time, beating on low until just combined.

Fold in sour cream until smooth.

Pour two-thirds of the cheesecake batter into the chilled crust. Spread evenly.

Dollop cooled berry compote across the batter. Cover the compote with remaining batter.

Gently swirl the compote through the batter for visual appeal.

Place the springform pan in a larger baking pan and pour boiling water to come halfway up the sides.

Bake for 50–65 minutes or until edges are set and center jiggles slightly.

Turn off the oven, crack the door, and let the cake sit for 1 hour.

Remove cheesecake from the oven and let it cool. Run a knife around the edge to loosen.

Chill for at least 6 hours, preferably overnight.

Spread reserved compote on top and garnish with fresh berries and whipped cream before serving.