Preheat oven to 325 degrees F. Place a small baking dish filled with hot water about half way full onto the bottom rack of the oven.

In the bottom of a springform pan, combine the crust mixture spreading the mixture evenly over the bottom and going up the sides. Bake crust for 8 minutes and then remove.

In a large bowl, beat the cream cheese until fluffy (2 minutes.)

Add in the cornstarch and sugar and mix until incorporated. Then beat in the egg and beat just until combined.

Add in the sour cream, vanilla extract and heavy cream and beat until combined.

Pour batter into the prepared crust and bake for 40 minutes. Then turn oven off and allow cheesecake to sit in the oven for 10 minutes. Remove and cool completely. (Do not place cheesecake in water.)

TO MAKE GANACHE: Break up the white chocolate and place into a bowl. Place the milk chocolate morsels into a separate bowl. Pour 1/4 cup of HOT heavy cream over the chocolates and allow to sit for 1 minute. Then stir until smooth.

Pour the White chocolate ganache over the cheesecake followed by the milk chocolate. Refrigerate for about 10 minutes for the chocolate to set before garnishing with fresh berries. Refrigerate for at least 6 hours before serving.