Preheat oven to 350°F (175°C). Wrap the outside bottom and sides of a 9-inch springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.

Press the mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or your fingers to compact it firmly.

Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the compote and filling. Reduce oven temperature to 325°F (160°C).

In a small saucepan, combine mulberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until mulberries have softened and released their juices.

In a tiny bowl, whisk together cornstarch and cold water until smooth. Pour the cornstarch slurry into the mulberry mixture, stirring constantly. Cook for another 1-2 minutes, until the compote thickens. Remove from heat and let cool completely.

In a very large mixing bowl, beat the softened cream cheese with an electric mixer on medium-low speed for 2-3 minutes until very smooth and creamy, scraping down the sides of the bowl as needed. Ensure there are no lumps.

Gradually add 1 1/4 cups granulated sugar to the cream cheese, beating on low speed until just combined and smooth. Do not overmix.

Add the sour cream, heavy cream, vanilla extract, and lemon zest. Beat on low speed until fully incorporated, scraping the bowl once or twice.

Add the eggs one at a time, beating on very low speed just until each egg is combined. Stop mixing as soon as the last egg is incorporated. Overmixing after adding eggs can introduce too much air, leading to cracks.

Pour about half of the cheesecake filling over the cooled crust in the springform pan. Dollop half of the cooled mulberry compote over the filling. Using a knife or skewer, gently swirl the compote into the filling.

Carefully pour the remaining cheesecake filling over the swirled layer. Dollop the rest of the mulberry compote on top and gently swirl again for a beautiful marble effect.

Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Carefully transfer the roasting pan to the preheated oven (325°F/160°C). Bake for 60-75 minutes, or until the edges are set but the center 2-3 inches still jiggles slightly when gently shaken. Do not overbake.

Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour. This slow cooling prevents cracking.

Carefully remove the springform pan from the water bath and the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours. Once fully cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, for best texture and flavor.

Before serving, run a thin knife around the edge of the pan before releasing the springform ring. Slice with a hot, clean knife for neat portions. Garnish with fresh mulberries if desired. Enjoy your Mulberry Cheesecake The Creamiest!