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Berry Cobbler with Cream Cheese Swirl

2 1/2 cups mixed frozen or fresh berries (16 ounces)
1/4 cup sugar
3 tablespoons brandy
Approximately 1/4 cup of mixed mint and lemon verbena leaves, chopped
Juice of 1 lemon
2 8 ounce packages of cream cheese
2/3 cup sugar
2 eggs
Zest of 2 lemons
1 1/2 cups oats
1/2 cup flour
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Mix the berries with the sugar, brandy, chopped herbs and lemon juice. Let sit for at least an hour or overnight in the fridge.

Heat the oven to 350º F. Whip the cream cheese with the sugar, eggs and lemon zest until well mixed and creamy. Drain the berries and put in a 9-inch pie dish. Swirl in half the cream cheese mixture, dotting it between the berries in large dollops. Pour the drained berry juice over top.

Mix the oats, flour, spices and salt into the remaining cream cheese and dot the top of the berries with the oat mixture. Place the pie dish on a baking sheet to catch any juice that bubbles over the edges. Bake for about 45 minutes or until the top is golden and baked through. Let cool before serving.