• Preheat the oven to 350 F. Line the bottom of a 9” springform pan with parchment paper and gently spray with baking spray. 

Crust

• Whisk the graham crackers, sugar and brown sugar together in a medium sized bowl.
• Add in the butter and stir until the mixture resembles wet sand. Press the crust into the bottom and sides of the springform pan in an even layer. Place the pan into the oven to bake for 15 minutes. Once the crust has baked, remove from the oven and place it onto a cooling rack to cool while you make the cheesecake batter. Increase the oven heat to 400 F. 

Cheesecake batter

• Add the cream cheese and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure the mixture is smooth and that no cream cheese lumps remain. Next, add in the heavy cream, sour cream, lime juice, salt, vanilla and almond extract. Beat together until completely combined, about 30 seconds. Be sure to scrape the sides down intermittently to ensure that all of the ingredients are incorporated. Next, add in the eggs and beat together for 15 seconds. Add in the cornstarch and mix until combined. Lastly, fold in the berries, leaving just a few for topping. Pour the cheesecake batter into the springform pan on top of the crust. Sprinkle the remaining berries on top. 
• Wrap the bottom and sides of the springform pan with tin foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1” of warm water to create a water bath. Place the pans into the oven to bake for 15 minutes at 400 F. Reduce the heat to 250 F and continue baking the cheesecake for 1 hour 10 minutes. Once baked, turn the oven off and leave the cheesecake undisturbed with the door closed to rest for 30 minutes. Prop the oven door open and let the cheesecake continue resting for another 30 minutes. Once the cheesecake has rested sufficiently, remove from the oven, unwrap the tinfoil and place the springform pan onto a cooling rack to cool completely. Once the cheesecake has cooled, cover with tin foil and place the pan into the fridge to chill for at least 8 hours. 
• Once the cheesecake has chilled, remove the tin foil. Carefully run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and remove the pan sides from the cheesecake. Place the cheesecake onto a cake stand or serving platter. Optionally, top with fresh berries before serving.