Preheat your oven to 350 degrees. While the oven is heating, in a large bowl mix together all of your crust ingredients. With a large spoon, stir until combined without over mixing.

Spray a 7x11 glass casserole dish with cooking spray. Press the crust ingredients into the bottom of the dish. Spread the crust fairly thin. You will have just enough to cover the bottom of the dish. Bake for 10-15 minutes until crust is set.

While the crust is baking, cook your berries, 2/3 cup of Stevia, honey and lemon zest over medium heat in a medium sized pot. Cook until the mixture starts to boil. Let simmer for a few minutes until the mixture and smash the berries with a potato masher and remove from heat. If you prefer a smoother texture, pour berry swirl into a blend and blend until smooth. Set aside.

In a separate bowl, beat together your eggs, ricotta, yogurt, vanilla, Stevia, lemon zest, and honey. Pour this mixture right on top of your crust, once it comes out of the oven.

On top of the cheese mixture, spoon rows of your berry jam.

When you have your entire cheesecake covered with rows of jam, swirl them with a fork so the jam makes pretty twirly designs.

Bake for 30-35 minutes or until the cheesecake is set.

Let cool on the counter for at least an hour and then refrigerate for another hour before cutting.