For the berries:

1. Put all berries, sugar and water in a medium saucepan and cook over low or medium heat.
2. Stir frequently until it boils. Reduce (let simmer) for a minute or two and remove from heat.
3. Transfer to a shallow container or small bowl and mash berries with a fork or spoon and refrigerate.
4. If making this the same day you mix the ice cream base, then freeze it while making the base. It will be cold enough when you add it.

For the cheesecake ice cream base:

1. In a medium bowl beat cream cheese, cream and sugar just until smooth. Don't overbeat.
2. Add orange or lemon zest, vanilla, and salt.
3. Take out the berry mixture and combine them with the cheese mixture. It's important to do this lightly; we want pools of berries and a light marbling. I use a spatula or wooden spoon. 
4. Divide the mixture evenly among the popsicle molds (it fills 4-6 depending on the size) making sure you add the sticks. 
5. Freeze, covered by a plastic or a freezer separator sheets.
6. Eat straight from the freezer.
7. If wanting to scoop it into bowls and not make popsicles, use a freezer-safe container and take it out about 20 minutes before serving to allow it to soften a little.