Use simple berry puree to create festive cheesecake squares. Lemon gives this tangy sour cream cheesecake an added tartness that highlights the flavor of the berries. Perfect for any summer celebration.
Preheat oven to 350°F. Line 8-inch square baking pan with 1 strip parchment paper cut 8-inches wide leaving an overhang on both sides. Combine graham cracker crumbs and melted butter in a medium bowl. Press graham cracker mixture into 8-inch square non-stick baking pan. Bake 12 minutes or until firm. Let cool completely. Reduce oven temperature to 325°F.
Puree blueberries in a blender or food processor and strain through a fine-mesh sieve. Discard skins. You should have about 2 tablespoons puree. Puree raspberries in a clean blender or food processor and strain through a fine-mesh sieve. Discard seeds. You should have about 2 tablespoons puree. Set aside until ready to use.
Mix cream cheese, sour cream and sugar in bowl of an electric mixer on low speed until blended. Add lemon juice, zest and vanilla. Add eggs, 1 at a time, and mix until evenly blended, scraping down sides of bowl as needed. Spoon half batter (about 2 cups) into cooled crust. For the left side of cheesecake filling, drop half blueberry puree into mixture, 1/8 teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. For the right side of cheesecake filling drop half raspberry puree into mixture, 1/8 teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Top with remaining batter and repeat with remaining blueberry puree on left side and remaining raspberry puree on right side. Alternately, swirl berry purees together or use just blueberries or just raspberries, doubling the amount of puree.
Bake on bottom rack of oven 40 to 45 minutes or until edges are just set and center jiggles slightly. Cool completely in pan. Refrigerate until chilled. Cut into 16 squares.