In a small saucepan over medium low heat, mix together berries, sugar and lemon juice.

Simmer until sugar has completed melted and berries have softened.

Mix cornstarch and cold water together in a small bowl. Add to berries.

Bring to a low boil, then lower heat and simmer a few more minutes. Remove from heat. 

Blend berry mixture until completely smooth (use blender or immersion blender).

Push berries through a fine mesh sieve, removing seeds. Discard seeds.

Let berries cool to room temperature. If making ahead, refrigerate strained berry mixture until ready to use.

Preheat oven to 350ºF.

Thoroughly mix together nilla wafer crumbs, melted butter, and cinnamon.

Press into an even layer in the bottom of 9x13 greased pan. 

Bake at 350 for 8 minutes. 

Remove from oven and set aside.

Reduce oven temp to 325ºF.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute.

Add the sugar and beat at medium speed until combined, about 1 minute.

Scrape down the sides of the bowl as needed.

Add the sour cream, vanilla extract, lemon zest, and lemon juice. Beat until combined.

Scrape down the sides of the bowl as needed.

Add eggs, beating until thoroughly combined, but do not over beat.

Pour cheesecake filling over baked crust.

Drop black raspberry mixture by spoonfuls onto top of cheesecake batter.

Swirl berry puree into cheesecake filling with a butter knife. 

Bake at 325ºF for 35-40 min, until edges are set and middle is just barely jiggly.

Cool cheesecake to room temperature. Wrap tightly in plastic wrap and refrigerate 6-8 hours or overnight.

Cut into bars and serve.

Store any leftover bars in airtight container in refrigerator.