Add berries for the topping to a saucepan with sugar and lemon juice. Bring mixture to a simmer and cook for 15 minutes, stirring occasionally. Use a stick blender to puree in the pan, or add the mixture to a high-speed blender. Cover and cool until ready to use. This topping can be made up to 3 days ahead.

Preheat the oven to 375˚F. Line the bottom of a 10-inch springform pan with parchement paper. Spray the bottom and sides with cooking spray.

In a medium bowl, stir together ingredients for the crust until well combined. Add the mixture to the prepared pan, pressing into the bottom and up the sides about 2 inches.

Bake the crust for 9 to 12 minutes, until golden and fragrant. Let cool completely.

Lower oven temperature to 300˚F.

In a stand mixer fitted with a paddle, beat cream cheese, flour, and salt until the mixture is smooth and fluffy. This will take about 5 minutes. There should not be any lumps in the mixture.

Add sugar and blend until combined. Add vanilla and lemon zest, stirring until combined.

Beat in eggs, one at a time, until just combined after each.

Pour filling into cooled crust and smooth the top.

Bake for 55 to 65 minutes until puffed and the center jiggles a bit, like Jell-O.

Cool on a wire rack until cooled completely. Place in the refrigerator for at least 8 hours, up to 3 days.

Before serving, top cheesecake with berry puree. Gently spread it over the top with a spatula in an even layer. Top with fresh berries, decorating however you like.

Release cheesecake from springform pan and serve.