Happy mothers day- mixed berry cheesecake

For all the amazing, kind, caring mums out there. I hope you are enjoying your day and getting spoilt by your loved ones. Especially to my dear mum, who is my rock and shining ray of light in my life. 

Baked mixed berry cheesecake
     (serves 16)
     150 g unsalted butter
     1/3 cup (75g) caster sugar
     1 vanilla bean, split, seeds scraped
     1 ½  cups (225g) plain flour

 Cheesecake filling

     1 ½ (225g) caster sugar
     1 vanilla bean, split, seeds scraped
     750g cream cheese
     ¼ cup (35g) cornflour
     2 eggs
     300ml thickened cream
 Mixed berry topping

    400g frozen mixed berries
    Juice of 1 lemon
    2/3 cup (150g) caster sugar

      Pre heat oven to 170c . beat butter, sugar and vanilla seeds with electric beaters until smooth. Add flour and beat until mixture comes together in a ball. Press into a 25cm mousse ring, place on a paper-lined baking tray, then bake for 15-20 minutes until golden and dry. Leave oven on.
      To make filling, beat sugar, vanilla seeds, cream cheese and cornflour with electric beaters until smooth. Beat in eggs, followed by the cream until combined. Pour filling over base and bake for 45-55 minutes until filling is set but still has a slight wobble.
      Meanwhile, for the topping, place 300g mixed berries in saucepan with lemon juice, sugar and 50ml water. Cook over medium heat for 5-10 minutes until berries break down and mixture thickens slightly.  Stir in remaining berries then leave to cool slightly. Pour the berry topping over the cheesecake, then chill for at least one hour or until ready to serve. Carefully remove from the pan then serve.