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1
Preheat the oven to 350F.
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2
Generously butter the bottom and sides of an 11-or 12-inch tart pan (a nonstick one with a removable bottom and 1-inch sides).
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3
Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
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4
Make and bake the tart crust and leave it in the pan.
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5
Keep the oven on.
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6
Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
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7
Beat with an electric mixer on low until creamy, about 3 minutes (be sure to scrape down the bowl a few times).
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8
Beat in the remaining package of cream cheese.
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9
Increase the mixer speed to medium and beat in the remaining 1/3 cup sugar, then the vanilla.
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10
Blend in the egg, then the cream, beating just until completely blended.
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11
Be careful not to overmix!
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12
Gently spoon the batter into the tart shell.
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13
Place the tart in a large shallow pan containing hot water that comes only about halfway up the sides of the tart pan (no higher).
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14
Bake until the edges of the crust are light golden brown and the center is set and light gold, about 30 minutes.
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15
Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-dont move it).
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16
Leave the tart in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.
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17
To decorate, remove the ring of the pan.
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18
Slide the tart off the bottom of the pan onto a cake plate (or leave the tart on the bottom of the pan and place right on the plate).
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19
Wash the berries and dry on paper towels (very important!).
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20
Pick out 12 strawberries of similar size.
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21
Hull, then cut them in half vertically from top to tip.
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22
Halve the blackberries the same way.
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23
Arrange the strawberries in a circle around the edge of the tart with tips pointing out.
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24
Follow with 2 circles of blackberries, angling them and resting the tips of the berries on adjacent berries so they stand up slightly.
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25
Stand up a cluster of raspberries in the center with tips pointing up.
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26
Top with a few mint leaves.
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27
Refrigerate until ready to serve.
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28
Cover any leftovers and refrigerate (do not freeze).
