For the Triple Berry Jam

• Give all of the fruit a good rinse, then set aside 2 C to use later.
• Put the remaining fruit into a medium saucepan or stock pot along with the lemon zest and juice, purecane sweetener, salt, and water.
• Cook over medium heat for 10 minutes, stirring occasionally.
• Once the fruit has broken down and a sauce has formed, stir in a cornstarch slurry of 2 TBSP each cornstarch and water.
• Let the jam cool enough to handle, then pulse it in a blender or food processor until smooth. Strain out the seeds.
• Stir in the 2 C of fruit from earlier. Set aside

For the Cheesecake Filling

• In a medium mixing bowl, beat the cream cheese with a hand mixer for 1-2 minutes. Add in the salt, vanilla, and purecane sweetener. Mix to combine.
• Stir in the egg yolk. Set aside.

Assembly and Baking

• Preheat the oven to 450 and line 4 cookie sheets with parchment (you can do this in batches if you don’t have that many cookie sheets)
• Take all 4 pie crusts and cut them each into 4 equal pieces. So you will have 16 total.
• Roll them each into a ball in your hands, then roll out into circles using a rolling pin. Roll them pretty thin.
• Place 4 on each cookie sheet.
• Spoon on 1 TBSP of cheesecake filling onto each dough circle. Spread it out leaving a 1/2 inch border around the edges.
• Spoon on about 2 TBSP of triple berry jam. Save any remaining jam for serving.
• Fold over the edges of the dough just up to the jam, leaving most of the filling exposed.
• Brush an egg wash over the edges, then sprinkle with cane sugar for crunch!
• Bake at 450 for 15 minutes. Allow to cool slightly, then serve with vanilla ice cream and top with extra jam.