For crust: In a food processor,* add wafers and 1/4 cup sugar; cover and process until wafers are crushed. With the processor running, quickly add melted butter through feed tube. Stop processor as soon as all butter is added and wafers are finely crushed; scrape down sides, making sure crumbs are evenly moistened.

Press crumb mixture evenly onto the bottom and 2 inches up the sides of a 9-inch springform pan. Bake in a 350 degree F oven for 10 minutes. Cool on wire rack. Tightly cover outside bottom and sides of springform pan with heavy-duty foil; set aside.

For filling: In a large mixing bowl, beat cream cheese, 1 cup sugar and vanilla with an electric mixer until combined. Beat in sour cream and 1/4 cup vodka until smooth. Stir in eggs.

Pour about half of the filling into crust-lined springform pan. Sprinkle 1 cup of the berries on top of the filling in the pan. Top with the remaining filling.

Place the remaining 1 cup berries in a food processor or blender. Cover and process or blend until berries are smooth. Place a small bowl under a fine-mesh sieve. Press berries through sieve; discard seeds. Stir the remaining 1 tablespoon vodka into sieved berries. Drizzle berry mixture in a thin stream over the top of cheesecake in a large zigzag design or swirls.

Place springform pan in a large roasting pan. (Make sure there is a least 1 inch between springform pan and edges of roasting pan.) Place roasting pan on oven rack. Carefully pour enough hot tap water into roasting pan to come halfway up sides of springform pan.

Bake for 60 to 70 minutes or until edge of cheesecake is firm and center appears set when lightly shaken. Carefully remove pan from water bath; transfer to a wire rack and cool for 15 minutes. Remove foil. Run a knife around edge of springform pan to loosen crust from sides of pan; cool cheesecake for 30 minutes more. Remove sides of pan and cool completely. Cover cheesecake with plastic wrap and chill in the refrigerator overnight.

To serve, set the cheesecake on a serving plate (do not remove the cheesecake from the bottom of the springform pan.) If you like, garnish top and the bottom edge of the cheesecake with additional fresh berries. Slice into wedges. (To store in remaining cheesecake, cover and chill in refrigerator for up to 2 days.) Makes 12 servings.

*If you don't have a food processor, finely crush the vanilla wafers. Transfer to a medium bowl; stir in sugar and butter until combined.