Upside-Down Berry Cheesecake Creamy cheesecake, mixed berries, and a Biscoff graham cracker crust 🍓🫐 If you want to save this recipe without losing it in screenshots or saved folders, you can find Osta through the link in my bio or search Osta Recipes in the App Store or Google Play Store! It makes it easy to save and organize recipes you find on social media 🤍 Crust • 1½ sleeves Biscoff cookies • 9 graham cracker sheets • 1 cup melted butter Berry Filling • 3 cups mixed berries • ⅔ cup sugar • Juice of ½ large lemon • 1 tsp lemon zest • 1½ tbsp cornstarch • 1½ tbsp water Cheesecake Filling • 24 oz cream cheese, room temperature • 8 oz mascarpone, room temperature • ½ cup sour cream, room temperature • 1½ cups powdered sugar • 1½ cups heavy cream • ½ cup powdered sugar • 1 tsp vanilla • Squeeze of lemon juice Directions 1. Grease and line a 9-inch springform pan. 2. Cook berries, sugar, lemon juice, and zest until softened. Stir in the cornstarch slurry and cook until thick. Cool completely. 3. Crush Biscoff and graham crackers, mix with butter, and press into the pan. 4. Beat cream cheese until smooth. Mix in mascarpone, sour cream, 1½ cups powdered sugar, vanilla, and lemon juice. 5. Whip heavy cream with ½ cup powdered sugar to stiff peaks and fold into the cheesecake mixture. 6. Add ⅔ of the filling to the crust, make a well, add the berry filling, then cover with the remaining cheesecake mixture. 7. Chill overnight, flip onto a serving plate, remove the pan and parchment, and enjoy! Jesus loves you berry much ❤️🍓 #cheesecake #berrycheesecake #dessertrecipe #sarahsweets #ostapartner - @sarahsweets017