Preheat the oven to 325 F or 160 C.
Butter a 9 inch spring form pan (or line a 9×13 rectangular pan with tin foil).
Combine all the ingredients for the crust, and mix till combined.
Press the crust mixture evenly on the bottom of the pan using your hands, or a measuring cup.
For the filling, beat together the cream cheese at room temperature and add the vanilla extract and sugar until well-blended.
Add the eggs – one at at a time, beating until incorporated.
Scrape down the bottom to see if there is uneven batter.
Add the sour cream and mix.
Pour the mixture into the prepared pan and bake for 40 minutes to an hour, or until the cheesecake is nearly done, the center still slightly jiggly.
Combine all the ingredients for the sour cream topping, immediately pour over the crust and bake for an additional ten minutes. (this step is optional, if you choose to leave the sour cream topping, bake the cheese till it is set all the way through.)
Cool the cheesecake completely for at least 3 hours or overnight.
To make the berry filling, in a saucepan, combine 1 cup of the berries with the lemon juice and sugar. Bring this to a boil over medium heat for around 5 minutes. When cooled,
Pour this mixture over the fresh berries, folding to combine. When read to serve, take the cheesecake out of the pan and top with the berry mixture, and perhaps garnish with a sprig of mint.