Ingredients

1 cup all-purpose flour1/4 cup sugar1 teaspoon grated lemon zest1/2 cup cold butter, cubed2 large egg yolks, room temperature1 teaspoon vanilla extractFILLING:5 packages (8 ounces each) cream cheese, softened1-3/4 cups sugar1/2 cup heavy whipping cream3 tablespoons all-purpose flour2 teaspoons vanilla extract2 teaspoons lemon juice1-1/2 teaspoons grated lemon zest5 large eggs, room temperature, lightly beaten2 large egg yolks, room temperatureTRIPLE BERRY SAUCE:1-1/4 cups sugar1/4 cup cornstarch2 cups cranberry juice1 teaspoon lemon juice2 cups fresh or frozen unsweetened raspberries, divided1 tablespoon butter1 cup fresh or frozen blueberries1 cup fresh or frozen blackberries or boysenberries

Preparation

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.

In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together.

Press onto bottom and 1-1/2 in. up side of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack.

Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.

Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan.

In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter.

Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining 1 cup raspberries. Serve with cheesecake.