Mix all and press on the bottom and up sides of a 9 inch removable bottom Fat Daddio pan.

Bake on a rack lined cookie sheet for 8 minutes. Let cool.

In a mixer beat cream cheese on medium a few mins until smooth.

Add sour cream, heavy cream, vanilla, sugar , cornstarch and beat on low.

Once smooth, add eggs on low.

Pour into cooled crust. (I poured in half, added some jam and swirled it with a knife. Then I poured on the rest and swirled some more jam onto the top.)

Bake at 225 for 3 hours.

Shut oven off and leave cake inside 1 hour to cool.

Then, crack door open for another hour as it cools to room temp.

Remove and chill overnight.

Freeze bowl and beater 15 mins.

Whip cream to soft peaks with sugar.

Add powdered milk and whip stiff!

Pipe onto cake.

Combine berries, sugar and water in saucepan.

Bring to a boil, then simmer and cook about 6 minutes until all berries are broken.

Push through a sieve to remove all seeds and return mixture to pot.

Bring up to a simmer and add the cornstarch/water slurry.

Cook 1 -2 mins until thick.

Let cool and pour into a squeeze bottle with piping tip.

Pour chocolate into clipped mold.

Pour out excess and freeze 15.

Add a second coat and repeat.

Carefully unmold.

I used a piping bag to decorate the trim with white chocolate and sprinkles,

I used a dab of white chocolate on the bottom to help it adhere to the cheesecake.

Then pipe on the whipped cream and drizzle with raspberry sauce.