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1
Pre heat the oven to 350.
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2
Line a 9x13 springform pan with foil and set aside.
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3
CRUST:.
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4
Crush the graham crackers/cashews finely either by hand or in a food processor and pour into a lg.
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5
bowl.
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6
Add the cinnamon, tossing to coat.
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7
Incorporate melted butter and egg white with a rubber spatula until well-incorporated.
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8
Press into lined pan and bake at 350 for 8 minutes.
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9
Remove and set aside.
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10
FILLING:.
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11
In a stand mixer, blend cream cheeses w/splenda and sugar until creamy (1-2 min).
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12
Incorporate eggs/yolk ,one at a time, and slowly add in ricotta, sour cream, vanilla, lemon, flour, and cornstarch until well incorporated.
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13
Pour into crust and set aside while making the berry filling.
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14
BERRY SWIRL:.
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15
Puree blackberries/strawberries/raspberries together in a blender and sieve out excess seeds (some seeds are fine, just not so much it over powers the cheesecake).
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16
Swirl into the cake (this will creat the layered effect).
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17
BAKING:.
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18
Bake the cheesecake in the center rack of the oven at 400 F (don't forget a water bath for your cheesecake!
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19
put cool water or ice in the bottom outer pan of your springform pan, if you don't have an outer pan; a lg, bake-safe, shallow bowl will work too) for 45-60 minutes until slightly browned and jiggles only in the center (about 2 inches from the crust).
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20
Remove from the oven and glaze with Ganache (which you can make, see below, while the cheesecake cooks/cools).
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21
CHOCOLATE GANACHE SHELL:.
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22
Melt (either in the microwave, checking frequently, or using double-boiler method) the dark and milk chocolate with heavy cream, stirring until incorporated.
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23
Slowly swirl in white chocolate until partially incorporated.
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24
Pour/spread over finished cheesecake, swirling with a chopstick to create decorative swirls in crust.
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25
Chill in fridge for 9-24 hours before eating, enjoy.
