Berry Quartet Cheesecake Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Steps:

• For the crust: Put 20 cookies in a resealable plastic bag and crush into fine crumbs (a few larger crumbs are fine) with a rolling pin. Add the coconut oil to the bag, seal and use your hands to mix the oil into the cookies. Press the mixture into the bottom and up the sides of a 9-inch pie plate to make a crust. Refrigerate while you make the filling.
• For the cheesecake: Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
• Combine the cream cheese, buttermilk, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
• Pour the cream cheese mixture into the crust and spread evenly with an offset spatula. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours.
• For the topping: Put the chocolate chips in a small microwave-safe bowl. When you are ready to assemble the pie, microwave the dulce de leche in a second small microwave-safe bowl until it is loose enough to drizzle, 30 seconds to 1 minute. Microwave the heavy cream in a third small microwave-safe bowl until hot but not boiling, about 30 seconds. Pour the hot cream over the chocolate and allow to sit for 1 minute. Stir until completely smooth. The sauce will thicken as it cools slightly. Use a serrated knife to cut the remaining cookies in half cross-wise. Drizzle the chocolate sauce and caramel sauce on the cheesecake. Decorate with the cookies halves.