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["Line the bottom and sides of cake pan with parchment paper. For the sides, you will need a 29-inch piece of parchment. This part is a little tricky but really important. The cake is very delicate and the sides will tear in the end if you don't line the pan.", "FOR THE CRUST
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Preheat oven to 350u00b0. Combine all ingredients and mix well. Firmly press into the bottom of the pan. Bake the crust oven for about 20 minutes or until golden brown. Let it cool while you prepare the cheesecake.", "FOR THE CHEESECAKE
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Open the oven door to let out a bit of heat and turn down the oven to 340u00b0. In a large mixing bowl, beat the cream cheese with a hand-held electric mixer (I used a Kitchenaid) until soft and whipped.
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Add the rest of the ingredients, in order. Mix each one carefully in, scraping down the sides of the bowl before adding the next. Mix until mixture thickens. Pour the cheesecake batter into the cake pan on top of the crust.
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Bake in the oven for one hour; the top should become slightly golden and a cake tester inserted into the center comes out clean. Remove it from the oven and let cool.
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Once it is cool enough to handle, remove the cake from the pan, discard the lining paper around the sides and let it cool completely.
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Top with blueberries first, then blackberries and raspberries. Sprinkle with powdered sugar, sifted on top. Add sliced strawberries and edible flowers. If you'd like, you can add fresh springs of mint or mint leaves around the cake for decoration.
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For a light, creamy and smooth cake, serve immediately. For a thicker, richer cake, refrigerate the cake for a few hours or up to one night before (in this case, add berries right before serving)."]
