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5 from 2 votes

Berry Swirl Cheesecake

Author: Lisa Longley


  • 16 golden Oreos
  • 4 TBSPs butter melted
  • 1 cup chopped strawberries
  • 1 cup blueberries
  • 2 TBSPs granulated sugar divided
  • 3 8 oz bricks of cream cheese at room temperature see note
  • 3/4 cup granulated sugar
  • 2 tsps pure vanilla extract
  • 3 eggs room temperature


  • IMPORTANT: Read all the instructions completely before beginning.
  • Preheat your oven to 325 degrees.
  • In the bowl of a food processor crush 16 golden Oreos (with the creme). Once crushed, add the melted butter, pulsing a few times to combine. Pour the mixture into the bottom of a 9 inch springform pan and press down gently. Bake at 325 degrees for about 15 minutes. Remove from the oven and cool in the refrigerator for about a half hour.
  • While the crust is baking, combine the chopped strawberries, 1 TBSP granulated sugar and 2 TBSPs water in a small sauce pan over medium heat. Stir consistently, breaking up the strawberries as you go, until the mixture has thickened, about five minutes. Pour into a glass measuring cup and put in the refrigerator to cool.
  • Add the blueberries, 1 TBSP granulated sugar, 2 TBSPs water to the same saucepan (no need to clean it first). Stir consistently, breaking up the blueberries as you go, until the mixture has thickened, about five minutes. Pour into a glass measuring cup and put in the refrigerator to cool.
  • While the crust and the berries are cooling, beat the cream cheese on medium low until broken apart and smooth. Add in the 3/4 cup granulated sugar and beat until combined. Add in the vanilla and eggs, one at a time, beating until combined and scraping up the bottom of the bowl to ensure it is all well combined.
  • Increase the temperature of the oven to 350 degrees.
  • Remove the crust and the berries from the refrigerator. Pour approximately a third of the cream cheese batter over the crust and gently spread. Add a few spoonfuls of each berry mixture. Pour the next third of the batter on top and gently spread to the edges of the pan. Add more berries, just plopping spoonfuls of it onto the batter. Add the rest of the batter and then spoon on any more berries you might have left.
  • Bake the cheesecake for 35 minutes or until the edges of the cheesecake have set and are just beginning to brown. The center will still be wobbly. Turn the oven off and leave in the oven with the door closed for an hour. Take the cheesecake out of the oven and set it on the counter top allowing it to cool completely before moving it to the refrigerator. Refrigerate at least four hours before serving.
  • When you go to serve, make sure that you cut completely through the crust when you cut the first piece.


It is absolutely vital that the cream cheese is at room temperature. Like it's been sitting out for at least two hours. If it isn't room temperature it will be very difficult to get a smooth consistency in the cheesecake and it will be difficult to cream it with the other ingredients. Additionally, it is very important that the eggs be room temperature (at least a half hour). If they aren't, they will drop the temperature of the cream cheese when they are added and make it get chunky.