Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 7 minutes or until set. Reduce oven temperature to 300°F. Cool crust 5 minutes.
Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed 2 minutes. Beat in mascarpone cheese. Beat in eggs, one at a time, just until blended. On low speed, beat in lemon peel and lemon juice. Pour filling over crust.
Bake 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Spoon berries over cheesecake. In small microwavable bowl, microwave jam on High 45 seconds or until melted. Drizzle jam over berries. Cover; refrigerate any remaining cheesecake.