Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil.

In a bowl, mix the red velvet cake crumbs with melted butter until evenly coated. Press this mixture firmly into the bottom of the springform pan to form the crust.

In a large bowl, beat the cream cheese until it is smooth and creamy.

Add the granulated sugar and mix until well combined.

Add the eggs one at a time, mixing slowly after each addition.

Fold in the sour cream and vanilla extract until the mixture is silky smooth. Be careful not to overmix.

Pour the cheesecake filling over the crust and smooth the top.

Place the springform pan into a larger baking dish and add hot water halfway up the sides to create a water bath.

Bake for 60–70 minutes, or until the edges are set, and the center still has a slight jiggle.

Turn off the oven, crack the oven door slightly, and let the cheesecake cool slowly for 1 hour to avoid cracking.

Refrigerate for at least 6 hours or overnight for the best texture.

In a saucepan over medium heat, combine the raspberries, chopped strawberries, sugar, and lemon juice.

Cook until the berries soften and release their juices.

Stir in the cornstarch slurry and simmer until the mixture thickens and becomes glossy.

Let it cool slightly before pouring it around the edges of the cheesecake to create a beautiful berry drip.

Pipe whipped cream swirls around the top edge and pile high with fresh strawberries, raspberries, and blackberries for a stunning finish.

Chill briefly before slicing for clean, creamy layers.