Combine berries, sugar and lemon juice in a saucepan. Cook over medium heat about 5 minutes until berries soften. Stir often.

Add the cold water to the cornstarch to make a thick syrup. Stir into the berry mixture. Boil about 2 minutes while stirring until sauce thickens.

Remove from heat and allow to cool. Reserve about 3 Tbsps and refrigerate remainder.

Heat oven to 350 degrees.

Spray an 8" pie plate or spring form. Stir crust ingredients together in a bowl til evenly moistened. Press evenly into the pie plate bottom.

Bake about 10 minutes and then remove and allow to cool.

Beat the cream cheese and sugar in a bowl until smooth. Beat in the sour cream, flour and vanilla. Add eggs and beat until well combined.

Pour filling into the crust. Drop about 3 Tbsps of berry sauce around the top of the filling. Swirl berries with a toothpick to make a pattern on top of the cheese cake.

Bake 45-55 minutes at 350 degrees until toothpick in center comes out clean. Remove from oven and allow to cool about 1 hour. Transfer pie plate to refrigerate and refrigerate at least 4 hours or overnight.

If using spring form pan run a knife along the outer edge to loosen after 10 minutes. Allow to cool 1 hour and then transfer to a serving plate. Refrigerate at least 4 hours or overnight.

Serve with additional sauce on the side.