Berry Lemon Cheesecake

Berry Lemon Cheesecake

For the crust:
½ c. butter, melted
1 ½ c. finely ground yellow cornmeal
½ c. honey
dash salt
Combine in bowl.
Then press into a parchment line 10-inch springform pan.
Chill 15 min.

For the filling:
Warm ½ c. fresh lemon juice,
sprinkle 2 envelopes (1/2 oz) of unflavored gelatin over the juice ,
let sit to soften the gelatin
Using a handheld or standing mixer, beat together:
16 oz. cream cheese (I used reg. Philadelphia, I’ve a hard time keeping my fingers out)
2 T. butter, softened
1 t. pure vanilla extract
¾ c. honey
dash salt
Add juice/gelatin mixture, beat until well combined
Pour into chilled crust. Chill 30 min.

For the topping:
In a saucepan combine:
12 oz. frozen mixed berries
½ c. lemon juice
½ c. honey
2 T. cornstarch
dash salt
Cook over medium heat until mixture is thickened and bubbly.Pour over chilled cheesecake. Chill 4 hours or overnight before serving.