Cheesecake Pie W/Triple Berry Curd

• 2 cups crushed chocolate wafer crumbs (I used chocolate teddy grahams.)
• 1 tablespoon sugar
• 2 tablespoons butter, melted
• 1 egg white
• 23 cup ricotta cheese
• 23 cup sour cream
• 8 ounces neufchatel cheese or 8 ounces cream cheese, softened
• 5 -6 tablespoons granulated sugar (feel free to add more as to taste)
• 4 tablespoons all-purpose flour
• 1 -2 teaspoon vanilla extract (as per your preference)
• 18 teaspoon salt
• 2 large eggs
• 1 large egg yolk
• 12 cup triple berry curds (Recipe below)
• 1 cup frozen blackberries or 1 cup fresh blackberries
• 1 cup frozen blueberries or 1 cup fresh blueberries
• 1 cup frozen raspberries or 1 cup fresh raspberry
• 13 cup sugar
• 14 cup Splenda sugar substitute (or all splenda)
• 13 cup half-and-half
• 2 tablespoons cornstarch
• 1 -2 teaspoon vanilla
• 2 tablespoons fresh lemon juice
• 2 large eggs

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.

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Taken from www.food.com/recipe/cheesecake-pie-w-triple-berry-curd-471277 (may not work)