Instructions

1. Preheat oven to 350°F.
2. Place the graham cracker crumbs in a bowl.
3. Add the melted butter and mix well.
4. Evenly press the graham cracker mixture into the bottom and sides of a 12-inch tart pan.
5. Place the pan in the freezer for 15 to 20 minutes to firm up the crust.
6. Place the softened cream cheese in the mixing bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese until light and fluffy.
7. Slowly add the sugar to the cream cheese, continuously beating until well-combined.
8. Add the eggs 1 at a time and beat until fully incorporated.
9. Pour in the heavy cream. With the mixer on low to medium-low, gently blend until well-incorporated.
10. Pour the cream cheese filling into the crust-lined pan. The filling will be very high in the tart pan.
11. Place the tart pan on a parchment-lined baking sheet. Place the baking sheet in the oven and bake for 40 to 50 minutes or until the edges are firm and the center still jiggles.
12. Cool the tart at room temperature for 1 hour. Refrigerate for several more hours to set up the filling.
13. While the tart is baking or cooling, make the strawberry glaze. Combine the strawberry jam and hot water in the bowl of a food processor or blender and process until smooth.
14. Pour the strawberry glaze into a plastic bottle with a tip. Chill in the refrigerator until needed to decorate the cheese tart.
15. Once the cheese tart is chilled, decorate one-half of it with fresh strawberries, raspberries, and blackberries.
16. Using the strawberry glaze, pipe various sizes of dots onto the other half of the cheese tart in your preferred design.
17. Garnish the tart with fresh mint leaves.
18. Serve with an extra drizzle of strawberry glaze.