Prepare the Crust:
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter together until combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, then mix well.
Add eggs one at a time, mixing on low speed after each addition. Stir in the lemon juice.
Pour the filling over the cooled crust and smooth the top.
Bake the Cheesecake:
Bake for 55-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours, or overnight.
Make the Berry Topping:
In a saucepan over medium heat, combine blackberries, raspberries, sugar, and 2 tbsp water. Cook for 5 minutes until the berries break down.
Stir in the cornstarch mixture and cook until the sauce thickens. Remove from heat and let cool.
Assemble:
Once the cheesecake is fully chilled, spread the berry topping evenly over the top.
Serve:
Slice the cheesecake and serve with extra fresh berries if desired.
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