In a large bowl, beat the cream cheese, sugar and cornstarch together until smooth;
Add the sour cream, egg whites, milk and vanilla, mixing until you reach an even consistency;
Pour mixture into pie crust;
In a 325° preheated oven, bake until center of cheesecake is set and begins to turn golden (about 45 minutes);
Turn off oven, but leave cheesecake inside to cool for about two hours;
Refrigerate for at leats 4 hours or overnight;
Before serving, top with fresh berries or chopped fruit.