Preheat oven to 350. Butter a 9×9 pan, then line with parchment paper and butter the parchment paper, set aside. To make the graham cracker crust, mix the graham cracker crumbs, melted butter and brown sugar in a bowl.

Pour into the prepared pan and press firmly. Bake for 10 minutes or until golden brown and then remove from oven and let cool.

In a small saucepan over medium-low heat, mix berries, sugar and water cook for about 8 minutes until the berries are broken down. Set aside to cool.

For the cheesecake

In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and cream cheese until light and fluffy, add the sour cream and eggs then mix in lemon juice. Or use a hand mixer.

Pour the cream cheese mixture over the crust, then sprinkle with the berry mixture. Swirl with a knife to make a little pattern. Bake cheesecake for 35 minutes or until middle is slightly jiggly.