Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Break <quantity>100<unit>g</unit></quantity> of graham crackers and blend them into a flour texture

Add <quantity>25<unit>g</unit></quantity> of melted butter and combine

Spread the cracker flour in a <quantity>20<unit>cm</unit></quantity> wide removable bottom pie pan and press it down with a spoon

Add <quantity>750<unit>g</unit></quantity> of room temperature cream cheese and <quantity>180<unit>g</unit></quantity> of caster sugar to a stand mixer bowl

Beat on medium speed with the paddle attachment until smooth

Add <quantity>3</quantity> eggs, one at a time, while beating

Turn off the mixer, scrape the sides and turn it back on to combine

While the cream cheese and eggs mixture is beating, combine <quantity>2</quantity> egg yolks with <quantity>30<unit>g</unit></quantity> of heavy cream in a separate container

Turn off the mixer, add <quantity>30<unit>g</unit></quantity> of all-purpose flour and mix. Increase the speed gradually until well combined

Add the cream and yolk mixture. Mix to incorporate

Pour the cream into the pan with the pressed biscuit flour. Even out the surface with a spatula

Bake for 50m. It will be cooked through when the center jiggles, but the edges stay firm when you gently shake the pan

Run a knife around the edges right after removing the cheesecake from the oven to detach it from the pan

Place the cheesecake in the refrigerator for at least 4h to firm

Add <quantity>250<unit>g</unit></quantity> of sugar and <quantity>5<unit>g</unit></quantity> of pectin powder to a bowl. Stir to combine well

Add the mixture to a pot

Add <quantity>250<unit>g</unit></quantity> of raspberries

Add <quantity>250<unit>g</unit></quantity> of blackberries and <quantity>250<unit>g</unit></quantity> of chopped strawberries

Add the juice of <quantity>1</quantity> small lime

Mix to combine all the ingredients and turn the heat to low until the fruits crumble slightly and form a syrup

Transfer the mixture to a container and cover with cling film

Place in the refrigerator until it is cold and firm. The mixed berry syrup is ready

Unmold the cheesecake

Remove it from the bottom of the pan and plate it

Top it with the Mixed Berry Syrup to taste. The mixed berry cheesecake is ready

Enjoy! Indulge in the perfect balance of creaminess and freshness!