[Preparation]
Soften the cream cheese at room temperature. Bring eggs to room temperature.
Grease the cake pan with butter, line the bottom with parchment paper, and let it sit in a fridge.

Soak the dried berries in lukewarm water for 10-15 minutes, then drain and pat dry with a paper towel.

Roughly chop the nuts if they are large.
Put all crumble topping ingredients in a bowl. Use your hands to crush and rub it until light breadcrumbs texture. Let it sit in a fridge.

Preheat an oven to 200℃ / 392 F. Prepare aluminum foil to prevent the burning of the top of the cake and set aside.

[Cheesecake]
Put cottage cheese and cream cheese in a large bowl and use a spatula to mix well until smooth. Add granulated sugar and mix well until smooth and glossy, the roughness of the sugar disappears.

Break eggs one by one into the mixture, and stir well until smooth each time. Add heavy cream, and stir well until smooth.

Add vanilla bean paste and rum, and stir well until smooth. Add lemon juice, and stir well until smooth.

Sift flour over the mixture and stir well until you don’t see any flour left.

Strain the batter, and pour half into the cake pan. Add the dried berries to the remaining batter, fold it roughly, and pour it into the cake pan.

Top with the crumble topping. Then top with the nuts, and very gently press down.
Bake it at 200℃ / 392 F for 15 mins, cover it with aluminum foil and bake at 160℃ / 320 F for 25 mins, remove the foil and bake at 200℃ / 392 F for 5 mins.

Remove from the oven and let it cool completely. Let it sit in a fridge overnight with the cake in the pan.
The next day, warm the side of the pan with a hot steamed towel and melt the butter on the sides. Slide a knife around the edges and remove the cake from the pan.