Brush egg yolk over pie crust.
Bake at 350°F for 5 minutes.
For Filling, while crust is baking, blend ricotta cheese until smooth in food processor or blender.
Add all remaining filling ingredients; process just until mixed.
Pour into prepared crust; continue to bake at 350°F for 30 minutes or until center is set.
For Topping, combine sour cream, sugar and vanilla in small bowl.
Spread over cheesecake; continue to bake at 350°F for 10 minutes.
Turn oven off; allow cheesecake to cool in oven with door ajar for 30 minutes.
Remove from oven; cool.
Refrigerate at least 3 hours.
For Fruit Glaze, just before serving, melt jelly.
Combine half the jelly with raspberries; arrange glazed raspberries in single layer over center of cheesecake.
Combine blueberries with remaining jelly; arrange glazed blueberries in a single layer over remaining cheesecake to the crust.
Refrigerate 15 minutes before cutting.