1. Preheat oven to 350°F/180°C.

Croûte :

1. Combine all crust ingredients in a medium bowl. Press firmly onto the bottom and up the sides of a 9-inch/23cm pie plate. Bake 8 minutes. Cool on wire rack.

Cheesecake:

1. Cook 1/3 cup butter in a medium saucepan over medium-high heat, stirring frequently, until butter turns the color of light brown sugar, about 5 minutes. Remove from heat. Beat cream cheese, brown sugar and corn starch in a large bowl with an electric mixer until smooth. Beat in corn syrup, eggs and vanilla. Carefully pour browned butter into cream cheese mixture. Stir until blended. Pour into prepared crust.
2. Bake for 30 to 35 minutes or until center is almost set. Combine sour cream and sugar. Spread over hot cheesecake. Cool completely on wire rack. Cover and chill at least 4 hours. To serve, garnish with fresh berries.

Optional Serving Suggestion: Drizzle each slice with a raspberry sauce. To make a raspberry sauce, mash 1/2 cup raspberries and then stir in 2 tablespoons corn syrup. Cover and chill until ready to serve.