Strawberry and Blueberry Cheesecake

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Mix in the sour cream, vanilla extract, and cornstarch until fully combined.
4. Pour the cheesecake batter over the cooled crust, smoothing the top.

3. Bake the Cheesecake:

1. Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
2. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
3. Remove the cheesecake and cool to room temperature. Refrigerate for at least 6 hours or overnight.

4. Make the Fruit Topping:

1. In a saucepan, combine strawberries, blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the fruit softens and releases its juices.
2. Stir in the cornstarch mixture and cook for another 1-2 minutes until the topping thickens. Remove from heat and cool completely.

5. Assemble the Cheesecake:

1. Spread the fruit topping evenly over the chilled cheesecake.
2. Garnish with whipped cream and mint leaves, if desired.

Serving Tip:
Slice the cheesecake with a clean knife, wiping the blade between cuts for picture-perfect slices.

Enjoy the sweet, tangy goodness of this Strawberry and Blueberry Cheesecake—a dessert that’s bursting with fruity flavor and creamy delight! 🍓🍇🍰