No-Bake Cheesecake (with Mixed Berry Topping)

Preheat the oven to 350℉.
In a large bowl, combine the graham cracker crumbs and sugar. Stir with a fork until well combined. Pour in the melted butter and continue stirring until the mixture reaches the consistency of wet sand.
Sprinkle about ⅓ to ½ of the mixture around the inner edge of a 9” springform pan, pressing it gently into the sides of the pan to form an edge about 1” high. (I use the side of a measuring cup to press the crust in smoothly.)
Sprinkle the remaining graham cracker mixture evenly across the bottom of the springform pan and gently press it down to form a uniform layer.
Bake the crust in the center of the oven for 10 minutes.
Transfer the pan to a wire rack to cool for 20 minutes, then to the refrigerator to cool completely while preparing the cheesecake filling.

In a large bowl, beat the cream cheese with an electric hand mixer until smooth, creamy, and free of lumps.
Sift in 1 cup of powdered sugar and mix until fully combined, scraping down the sides of the bowl with a rubber spatula as necessary.
Beat in the sour cream, salt, vanilla, lemon zest, and lemon juice until combined.
Note: I recommend starting with 1 tsp of lemon juice, tasting the filling, then adding additional lemon juice if you prefer more tang.
In the bowl of a stand mixer fitted with the whisk attachment (or a clean bowl), whip the heavy cream and the remaining 2 Tbsp of powdered sugar until medium-firm peaks form.
Gently fold the whipped cream into the cream cheese mixture, one-third at a time, until well combined, working carefully to avoid deflating the cream.

Remove the fully cooled crust from the refrigerator and spread the cream cheese filling into the pan, smoothing the top with an offset spatula or the back of a spoon. Gently tap the pan on the counter a few times to release any trapped air pockets.
Cover the cheesecake tightly with plastic wrap and chill it in the refrigerator for at least 12 hours.
Pro tip: The longer the cheesecake chills, the better its final texture and flavor will be!

In a large saucepan set over low heat, combine the strawberries, sugar, and lemon juice. Stir with a spoon just until the sugar has dissolved.
Continue heating over low heat until the strawberries begin to exude their juices. Swirl the pan occasionally until the strawberries soften slightly. (Avoid stirring or overcooking them so they don't become mushy!)
Meanwhile, in a small bowl, whisk together the water and cornstarch. Set aside.
Once the strawberries begin to soften, pour in the cornstarch mixture and vigorously swirl the pan to combine. Allow the mixture to gently bubble for 60 seconds, then remove it from heat.
Stir in the blackberries and blueberries, then allow the mixture to cool completely.
Pro tip: Taste the berry topping while it is still warm to check the sweetness. Depending on the sweetness of your berries, you may want to stir in another teaspoon or two of sugar.
Once the mixture has fully cooled, gently fold in the raspberries.
Transfer the berry topping to a bowl, cover with plastic wrap, and refrigerate until you are ready to serve.