Puree berries with sugar and cook on a low simmer until thickened and reduced by half. Chill immediately in fridge.
Preheat oven to 320 degrees.
Combine graham crackers, melted butter, and sugar until moistened. Press into the bottom of a 13x9 inch baking dish.
In a large mixing bowl, combine cream cheese, sugar, vanilla and sour cream and beat until smooth.
One at a time, add eggs to cream cheese mixture until all are combined.
Pour half of the cream cheese mixture over graham crackers.
Dollop half the cooled, pureed berries randomly over cream cheese mixture and swirl with a knife. Top with remaining cream cheese mixture, and repeat with remaining berries.
Place pan in the inside of a larger pan filled 1/2 inch full with water.
Bake at 325 degrees for about one hour. Cheesecake is done when edges are set and center is barely jiggly.
Remove from oven and water bath and immediately run a knife around the edges to loosen.
Let cool on counter top for 20 minutes before transferring to the fridge, covered, and chilling for at least 3 hours but preferably overnight.
Do not attempt to cut into bars until completely chilled.
Cut into 20 bars, 4 wide by 5 long.
Keep stored in fridge for up to 5 days.