For the Cheesecake
16 oz (450 g) cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 cup cold heavy cream
1 prepared graham cracker pie crust
For the strawberry swirl
1 cup fresh strawberries, hulled and chopped
2 tbsp granulated sugar
In a small saucepan, add chopped strawberries and sugar.
Simmer over medium heat, stirring frequently, until berries soften and release juice (about 5–7 minutes). Use a blender or immersion blender to puree. Pass through a fine mesh sieve for a smoother swirl. Let cool completely.
For the blueberry swirl
1 cup fresh blueberries
2 tbsp granulated sugar
Repeat the process with the blueberries and sugar:
Simmer, mash, puree, and strain.
Set aside to cool.
Make the cream cheese filling
In a large bowl, beat cream cheese until smooth and fluffy. Add powdered sugar and vanilla, beat again until incorporated. In a separate chilled bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture in 2–3 batches until smooth and airy. Pour cream cheese mixture into prepared graham cracker pie crust. Dot spoonful’s of red strawberry sauce and blueberry sauce on top. Use a skewer or knife to gently swirl the colors into the filling. Don’t overmix — you want distinct streaks. Refrigerate at least 4 hours or overnight.