1-First, prepare the sauce by pureeing 8 ounces strawberries, 4 ounces blueberries, and 4 ounces raspberries until smooth, then strain through a fine mesh sieve to discard the pulp. Whisk in 3/4 cup granulated sugar and 3 tablespoons cornstarch, and cook over medium heat until the mixture thickens and becomes jammy; let it cool completely.

2-For the crust, line a 9-inch springform pan with parchment paper, mix 2 cups graham cracker crumbs with 6 tablespoons unsalted melted butter, press into the bottom and 1 inch up the sides, then freeze while you prepare the filling.

3-Next, to make the filling, beat 24 ounces softened full-fat brick-style cream cheese, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, and a pinch of salt until smooth. In another bowl, whip 1 cup cold heavy cream until stiff peaks form, then gently fold the cooled berry sauce into the cream cheese mixture followed by the whipped cream. Spread this filling evenly into the prepared crust and smooth with an offset spatula before covering and refrigerating for 6 to 8 hours or overnight until set.

4-Finally, garnish with mixed berries and whipped cream before serving.