Combine crust ingredients and pat into bottom of 9-inch springform pan; set aside.
For filling, beat cream cheese with sugar and vanilla in large mixer bowl, until light. Add eggs, one at a time, beating until smooth. Pour over crust. Bake at 375° for 25 minutes or until set.
Remove from oven and cool on wire rack for 15 minutes. Combine topping ingredients; pour over baked cheesecake. Return to 375° oven and bake for 10 minutes. Cool to room temperature on wire rack. Cover and chill at least 3 hours. Top with fresh berries if desired. Can be made up to 1 day ahead.