Combine all ingredients in a food processor and pulse until sandy. Press into the bottom of a 9 inch springform pan, and bake at 300 for 10-15 minutes or until the crust browns slightly and smells toasted. Remove from oven and allow to cool.

Preheat the oven to 500.

Cut cream cheese into 1 inch cubes and place in the bowl of an electric mixer.

Using a paddle attachment, beat on medium-high for 1 minute.

Scrape down the sides, add salt and half the sugar, and beat on medium for 1 minute.

Scrape down the sides, add the rest of the sugar, and beat on medium for 1 minute.

Scrape down the sides, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute.

Scrape down the sides, and add the eggs, one at a time, beating for 10-15 seconds apiece, scraping the bowl between additions.

Without touching the crust, brush the sides of the pan with melted butter.

Pour the filling into the prepared crust, and bake for 10 minutes.

Then, without opening the door, drop the temperature to 200 and bake until an instant read thermometer inserted in the center of the cake reads 150 degrees, approximately 1 hour 30 minutes.

Allow the cake to cool for 5 minutes, then gently run a knife around the edge of the pan to release the cake. Allow the cake to cool (2-3 hours) then wrap in plastic wrap and chill in the refrigerator until cold.

Combine all ingredients in a saucepan and cook until the berries are broken down and the sauce thickens. Allow to cool to room temperature, then refrigerate.

Top the cheesecake just prior to serving.