Instructions

1. On the stove top, combine 1 cup of blueberries, ¼ cup of raspberries, ¾ cup of sugar, 1 tsp of lemon juice, and the 1 teaspoon of cornstarch into in small pot.  Heat on medium and stir well. Store it in the refrigerator to keep fresh for later topping.
2. Turn down the heat and allow the berry compote to thicken and then set aside to cool.
3. In a small saucepan, mix together 6 oz of blueberries, 1 teaspoon lemon juice, and ½ cup of sugar for the Blueberry Sauce.
4. 1. Heat on medium until the juices have released from the blueberries.
5. 2. Use a sieve to separate and return the juices back to the pan with 1 teaspoon of cornstarch.
6. 3. Allow to thicken and remove from heat. Allow to cool.
7. In a small saucepan, mix together 6 oz of raspberries, 1 teaspoon lemon juice, and ½ cup of sugar for the Raspberry Sauce.
8. 1. Heat on medium until the juices have released from the raspberries.
9. 2. Use a sieve to separate the seeds from the juice and return the juices back to the pan with 1 teaspoon of cornstarch.
10. 3. Allow to thicken and remove from heat. Allow to cool.
11. Preheat oven to 325°
12. Combine finely crushed vanilla cookies and ⅛ teaspoon salt.
13. Melt the 4 tablespoon of butter and mix in the cookie mixture.
14. Line bottom and sides of 7" springform pan with parchment paper. You can also spray the bottom and sides of the pan well with nonstick spray.
15. Press vanilla cookie crust crust into the bottom of the pan and use the back of a spoon to gently press it up on the sides.
16. Bake the crust in the oven for 15 minutes.
17. Meanwhile, using a food processor, combine the room temperature cream cheese, and heavy cream.  Blend until it is creamy and smooth.
18. Add in the sugar, cornstarch, 2 tsp vanilla, salt, and lemon juice.  Quick pulses until just incorporated. Scrape down sides of bowl as necessary. 
19. Add in the room temperature eggs and blend using short pulses until just combined.  This part is critical!
20. Gently divide the cheesecake batter evenly between 3 bowls.
21. In the 1st bowl, combine the cheesecake batter (don't over beat!) with the raspberry sauce and pour carefully into the springform pan.
22. From the 2nd bowl, pour the cheesecake batter slowly and carefully on top of the raspberry cheesecake batter and smooth evenly.
23. In the 3rd bowl, combine the cheesecake batter (don't over beat!) with the blueberry sauce and pour carefully over top of the plain cheesecake batter. Smooth carefully.
24. Gently pick up the springform pan and "tap" it onto the counter to pop any air pockets that may be in the filling.  Smooth out the top with a spatula.
25. Loosely cover the top of the pan with aluminum foil.
26. Pour 1 cup of water into the pot and put the trivet into place.
27. Create a sling out of foil or use an Instant Pot silicone sling and place it in the Instant Pot.
28. Gently place the cheesecake in the Instant Pot and close the lid.
29. Set the pot to MANUAL and cook for 42 minutes.
30. Allow the Instant Pot to Natural Release for 18 minutes before removing the lid.
31. Carefully remove the cheesecake from the Instant Pot and carefully remove the foil (careful not to drop any liquid on the cake.).  Use a paper towel to soak up any water that may be laying on the cake.
32. Allow the cheesecake to sit on the counter for 10 minutes before moving the cheesecake to chill in the refrigerator for 24 hours.
33. Once cheesecake is chilled, it is safe to remove the cheesecake from the pan.  
34. Top with mixed berry compote.
35. Serve.  Enjoy!