01 -
Process the raspberries, strawberries, and blueberries in a food processor or blender until smooth. Strain the puree through a mesh strainer into a saucepan, throwing out any leftover seeds. Stir in the cornstarch and sugar, then heat over medium, stirring, until it thickens up like jam. This takes around 10-15 minutes. Let it cool completely.
02 -
Line the inside base of a 9-inch springform pan with parchment paper. In a bowl, toss together melted butter with the graham cracker crumbs until all the crumbs are damp. Press the mixture firmly into the pan's base and slightly up the edges. Put it in the freezer while the next layer is prepared.
03 -
Grab a stand or hand mixer and beat the cream cheese, sugar, vanilla, and salt on medium until it's super smooth. Separately, whip the cold heavy cream on high speed until stiff peaks hold. Fold the cooled berry sauce into your cream cheese mixture, then gently fold in the whipped cream with a spatula until it's evenly mixed.
04 -
Spread the prepared cheesecake filling over the crust in the pan, smoothing it out with a spatula. Cover tightly and chill in the fridge for 6-8 hours or overnight so it can set properly.
05 -
Optional: Deck out the top with fresh berries and some whipped cream before digging in.