Place in a preheated 300°F oven. Prepare graham cracker-hazelnut crust and line pan.

Prepare Whidbeys-Marionberry puree.

Place cream cheese and sugar in bowl of standing mixer fitted with a paddle. Mix on low speed until combined well -- do not whip. Add flour and mascarpone; mix until incorporated. Add eggs, vanilla, and Whidbeys liquor; mix again on low speed until blended, occasionally scraping down sides of bowl with a rubber spatula. Remove bowl from standing mixer. With rubber spatula, fold in sour cream until combined.

Pour mixture into prepared pan. Dot Whidbeys/Marionberry puree around top of the cake, and with a butter knife, swirl puree into the cake batter. Wrap the bottom half of the pan with a sheet of aluminum foil (to prevent water from seeping in) and place in a roasting pan. Add enough water to the roasting pan to fill halfway up the sides of the springform pan.

Bake for about 50 minutes, or until set. Transfer cheesecake to cooling rack and remove foil. Let cool to room temperature and then refrigerate for at least 6 hours. For best results, slice cheesecake with a hot, sharp knife.

Mix the graham cracker crumbs, hazelnuts, and butter together in a small bowl. Press into the bottom of a 10” springform pan lightly sprayed with non-stick baking spray. Set aside.

Whisk the cornstarch and Whidbeys liquor together to completely combine.

Puree marionberries and sugar in blender until smooth. Strain to remove the seeds. Transfer puree to a small sauce pan and place over medium-high heat. Whisk in Whidbeys/cornstarch mixture. Boil for 1 minute. Remove from the heat and place pan in bowl filled with ice to cool, stirring occasionally. Set aside.