-
1
Preheat the oven to 350.
-
2
THE CRUST.
-
3
To the prepare crust, combine the first 4 ingredients in a small bowl; stir with a fork until moist.
-
4
Press into bottom and 1 inch up the sides of a 9-inch greased (cooking spray or butter) pie plate.
-
5
Bake at 350 for 7 minutes; cool on a wire rack.
-
6
THE FILLING.
-
7
To prepare the filling, combine the cheeses, sour cream, and the following 4 ingredients in a stand mixer; beat at a medium-high speed until smooth.
-
8
Add eggs and egg yolk; beat until smooth.
-
9
Spoon filling into prepared crust.
-
10
Bake at 350 for approximately 35 minutes or until set (jiggles in the center, but is set 2-inches from the crust).
-
11
Cool completely on a wire rack.
-
12
Cover and chill at approximately 4-6 hours or overnight.
-
13
To serve, spread Triple Berry Curd evenly over top.
-
14
THE CURD.
-
15
Place all berries in a blender, and process until smooth.
-
16
Press the berry puree through a sieve over a medium bowl using the back of a spoon, pouring the half 'n' half over the sieving berries as you do so; discard seeds.
-
17
Reserve any of remaining puree for another use; store in the refrigerator.
-
18
Whisk in the eggs into the puree mixture; whisk until well-incorporated.
-
19
Sieve in (or with a flour-duster) the cornstarch, sugar/splenda, lemon juice, and vanilla.
-
20
whisk until smooth.
-
21
Bring to a boil in a small saucepan over medium heat, stirring constantly with a whisk.
-
22
Reduce heat, and simmer 1 minute or so until thick, stirring constantly.
-
23
Remove from heat and Cool.
-
24
Spoon the mixture into a medium bowl and let cool completely before serving with cheesecake.
