Gluten Free Berry Swirl Cheesecake

Make the Crust
0 Preheat your oven to 325°. In a medium sized bowl, mix the gluten free graham cracker crumbs with melted butter and sugar until evenly combined.Press firmly into the bottom of a springform pan and bake for about 8 minutes. Remove from the oven.
Make the Berry Filling
3 While the crust is in the oven, cook the strawberries with 1 tbsp sugar, 2 tbsp water and 1 tsp lemon juice until softened. Blend until smooth and allow to cool.Repeat the same process with the blueberries.
Make the Filling
5 Beat the softened cream cheese until completely smooth then add the sugar.Mix in the vanilla, then add the eggs one at a time. Mix on low speed just until combined.
Swirl the Berries
6 Pour half the cheesecake filling over the prepared crust. Drop a tablespoons of berries over the filling then layer the rest of the filling on top and spread to the edges of the pan.
8 Drop spoonfuls of the strawberry puree and blueberry puree across the surface.Use a butter knife or skewer to gently swirl the colors together. Don't overdo it—you want distinct ribbons of color rather than mixing everything together.
9 Bake the cheesecake for 40 minutes until the edges are set. Turn off the oven and leave the cheesecake in the oven with the door closed for an hour. 
10 Remove cake from the oven and let cool at room temperature for an additional hour before storing in the fridge.
11 Transfer to the fridge and continue cooking for at least 4 hours before serving.