Prepare the Crust: Start by preheating your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes, then allow it to cool.

Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and continue mixing until well blended. Add the heavy whipping cream and vanilla extract, beating until the mixture thickens and forms soft peaks.

Create the Berry Swirls: Divide the cheesecake mixture into three bowls. Fold the pureed strawberries into one bowl and the pureed blueberries into another, leaving one bowl with the plain cheesecake mixture.

Layer the Cheesecake: Pour half of the plain cheesecake mixture onto the cooled crust. Top with dollops of strawberry and blueberry mixtures. Use a knife or skewer to swirl them gently together. Repeat with the remaining mixtures to create beautiful swirls.

Chill the Cheesecake: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set fully.

Serve and Garnish: Once set, carefully remove the cheesecake from the springform pan. Garnish with extra fresh berries before slicing and serving. Enjoy your masterpiece!