Preheat the oven to 325°F.
Puree the berries with sugar. Add the berries to a sauce pot and simmer until thickened and reduced by half. Chill immediately in the fridge.
Combine graham crackers, melted butter, brown sugar and cinnamon until moistened. Spray nonstick cooking spray into a 9x13 inch baking dish. Press the graham cracker crust into the bottom of the baking dish.
In a large mixing bowl, combine the cream cheese, granulated sugar, vanilla and sour cream and beat until smooth.
Add in the eggs to cream cheese mixture one at a time until all are combined. Pour half of the cream cheese mixture over graham crackers.
Dollop half of the cooled, pureed berries randomly over the cream cheese mixture and swirl with a skewer or knife. Top with remaining cream cheese mixture, and repeat with remaining pureed berries.
Place the pan inside of a larger pan filled ½ inch full with water. Bake at 325 degrees for about one hour. The cheesecake is done when edges are lightly browned and the center is a little jiggly.
Let the cheesecake cool on the counter top for about 30 minutes before transferring to the fridge and chilling for at least 2 hours or overnight. Enjoy!