Blend all crust ingredients in a large bowl and press into the bottom of a springform pan.
Bake at 350 degrees for 15-20 minutes or until crust is lightly golden.
Set aside to cool.
In a large mixing bowl, add cornstarch and cream cheese.
Blend at low speed until smooth and creamy.
Add eggs, egg white and sour cream (or yogurt) and beat on low for 1 minute.
Stop and scrape bowl, then add the remaining ingredients and blend on medium speed for 1 minute. Pour into prepared crust and bake at 325 degrees for 45-55 minutes until center is firm and edges are lightly golden.
Allow to cool completely and refrigerate several hours or overnight.
For the compote:
Combine all ingredients in a medium saucepan.
Bring to a boil (stirring constantly) and cook for 1 minute until mixture has thickened nicely.
Cool and serve over cheesecake.