1. Crush graham crackers into fine crumbs and mix with melted butter until well combined. Press into a springform pan and bake at 350°F (175°C) for 10 minutes. Cool.

2. In a saucepan, cook the berries, sugar, lemon juice, and cornstarch over low heat until thickened and berries burst. Cool completely.

3. In a bowl, beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, beating slowly. Fold in sour cream.

4. Spread a layer of compote over the cooled crust. Pour in half the filling, add more compote, then the remaining filling. Smooth the top.

5. Bake in a water bath at 325°F (163°C) for 55–65 minutes, until the center is set but still jiggles. Let cool in oven for 1 hour, then refrigerate overnight.

6. Top with fresh berries and a dusting of powdered sugar before serving.