6 ounces Philadelphia cream cheese, room temperature
1 teaspoon vanilla bean paste or vanilla extract
3 cups cold heavy whipping cream
1 1/2 cups powdered sugar
3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries
2-4 tablespoons granulated sugar
Directions
Pulse the Nilla Wafers in a food processor into fine crumbs. Add the melted butter (start with about 1/2 cup) and salt, pulsing until the crumbs hold together when squeezed. Press evenly into the bottom and sides of a springform pan and refrigerate for one hour.
Using a stand mixer with the whisk attachment, whip the mascarpone, cream cheese, and vanilla until completely smooth. Scrape into a separate bowl. Wipe the mixer bowl clean, then whip the heavy cream and powdered sugar to stiff peaks. Gently fold the mascarpone mixture into the whipped cream until combined.
Gently spoon the filling into the chilled crust and smooth the top with an offset spatula. Refrigerate at least an hour or overnight to set.
Toss the fresh fruit with 2-4 tablespoons granulated sugar and let sit until juicy, then spoon over the chilled cheesecake just before serving.
