1-First Step: Make the berry sauce Wash and hull any fresh berries. Place 8 ounces strawberries, 4 ounces blueberries, and 4 ounces raspberries in a blender or food processor and puree until smooth. Press the puree through a fine-mesh sieve, discarding seeds and pulp to create a silky sauce. Combine the strained puree with 3/4 cup granulated sugar and 3 tablespoons cornstarch in a small saucepan. Whisk until smooth to remove any lumps of starch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes jammy, about 8 to 12 minutes. Remove from heat and let cool to room temperature before using in the filling. Cooling prevents the whipped cream and cream cheese from melting.

2-Second Step: Prepare the crust Line a 9-inch springform pan with parchment for easy removal. In a mixing bowl combine 2 cups graham cracker crumbs and 6 tablespoons melted unsalted butter, stirring until evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan for a tidy edge. Place the crust in the freezer while you make the filling so it firms up quickly.

3-Third Step: Make the cheesecake filling In a large bowl, beat 24 ounces softened cream cheese with 3/4 cup granulated sugar, 2 teaspoons vanilla extract, and a pinch of salt until completely smooth and lump-free. Use a stand mixer or hand mixer at medium speed. Scrape the bowl to ensure uniform texture. In a separate chilled bowl, whip 1 cup cold heavy cream to stiff peaks. The cream should hold its shape when you lift the whisk. Be careful not to overwhip into butter.

4-Fourth Step: Combine filling and sauce Mix the cooled berry sauce into the cream cheese mixture. For a marbled look, fold the sauce in with a spatula just until streaks form; for a fully pink filling, stir until evenly colored. Then gently fold in the whipped cream in two additions to keep the filling light and airy.

5-Fifth Step: Assemble and chill Spread the filling evenly over the chilled graham crust, smoothing the top with an offset spatula. Cover loosely with plastic wrap and refrigerate for at least 6 to 8 hours or overnight until firm. For best texture, allow 8 hours. Before serving, top with extra mixed berries and a dollop of whipped cream if desired.

6-Final Step: Serve and store Run a hot knife around the edges before removing the springform ring for clean slices. Garnish each slice with fresh berries. Leftovers keep well in the fridge for up to 5 days if covered. For details on storage and freezing, see the storage section below.