Place the frozen blueberries into a dish and add 2 tablespoons of water. Microwave for 1 minute and then leave to cool. Let the raspberries thaw naturally until ready to use.
Line the cake mold with parchment paper and, if it's the type with a removable bottom, cover the bottom with several sheets of aluminum foil to prevent water from the hot water bath leaking into the tin while baking.
Prepare the cookie base. Put the cookies into a resealable bag and use a rolling pin to crush into fine crumbs. Add the melted butter and rub together.
Evenly spread the cookie mixture into the bottom of the mold. Use the bottom of a cup to tightly push it in and flatten, and then put it in the refrigerator.
Prepare the cheese batter. Soften the cream cheese and sour cream in the microwave, and then heat over a double boiler to smooth out. Preheat the oven to 170°C.
Add the remaining 5 ingredients to Step 5 in the order listed and mix well with each addition. After mixing, strain once through a strainer. This changes the texture so it's very important.
Separate the liquid from the thawed berries and mix 1 ladle full of the cheese mixture into the liquid. (For a marble design.)
If you use fresh berries, you won't be able to do Step 7. I used frozen berries this time in order to use the liquid to create a marble design.
Take the cake mold out of the refrigerator and pour in the remaining cheese mixture. On top of that, pour the mixture made for the marble design in a zig-zag pattern, moving from left to right.
Make the marble design by using chopsticks to scatter the streaks. Boil the water that will be used for the hot water bath.
When finished, push in the 2 types of berries so that they are covered by the batter, or laying on top, whatever design you like.
Being careful not to burn yourself, pour the boiling water into a baking tray in a pre-heated oven until about 70% full. Gently place the cake mold in the center of the tray to steam cook.
Bake for 40 minutes at 170°C and then lower the heat and bake at 150°C for 20minutes. When finished, throw out the water and remove the aluminum covering the bottom. Put the cake back into the oven.
After turning off the oven's heat, leave in the oven to cool. Once cooled, chill even further in the refrigerator until completely cooled. (If you can, leave it overnight.)
After it has completely cooled, remove from the mold and with a warmed knife (I heat mine over the stove directly) and cut into any shape you want. Wipe the knife after each slice.
I tried cutting them into bars and wrapping them in paper to make them look like candy. They're good as presents.
Story Behind this Recipe
I love heavy, rich NY cheesecakes. The NY cheesecake that I always make is delicious and looks adorable. They're even better with two types of berries.
When you mix the berries into the batter and then pour into the mold, they'll tend to be unevenly distributed. This is why you should put them in the mixture after pouring into the mould. It results in better balance and more even distribution.
To check if the cake has finished baking, shake the mold. If the batter sways and jiggles slightly, it should be ready.