Prepare Home-style Cornbread; reserve until needed.
Preheat oven to 225 degrees.
In a medium bowl, combine cornbread and butter.
Press mixture into bottom of a buttered and floured 10-inch spring-form pan; set aside.
In a large bowl using a hand mixer, beat cream cheese, goat cheese and sour cream until soft and fluffy; scrape down sides.
Add eggs, one at a time, scraping down bowl after each addition.
Fold in salt, pepper, Truffle & lump crabmeat.
Pour goat cheese/cream cheese mixture on top of cornbread.
Set spring form pan on an 18-inch square of heavy-duty aluminum foil; crimp foil up sides of pan to prevent any moisture from seeping into crust. Bake in a water bath 60 minutes, or until cheesecake feels firm in the center.
Cool to room temperature, then refrigerate until thoroughly chilled or freeze before cutting with a hot, clean serrated knife.