Mascarpone Cheesecake

 This isn't your everyday slice of cake. It is a no-bake treat perfect for summer. Pops out of spring-form pan and top with berries over the creamy filling.

    2 cups finely crushed vanilla wafers (about 56 wafers, from 1 [11-oz.] pkg.)
    ½ cup (4 oz.) salted butter, melted
    1 (8-oz.) pkg. cream cheese, softened
    ¾ cup (about 3 oz.) powdered sugar, divided
    1 (8-oz.) container mascarpone cheese, at room temperature
    2 cups heavy whipping cream
    1 teaspoon vanilla extract
    1 cup seedless raspberry jam (from 1 [18-oz.] jar)
    ½ cup fresh raspberries (from 1 [6-oz.] container)
    ½ cup fresh blueberries (from 1 [6-oz.] container)

Stir together crushed vanilla wafers and melted butter in a medium bowl until combined. Firmly press into bottom and about 1/2 inch up sides of a 9-inch springform pan. Freeze, uncovered, while you prepare filling.

Beat cream cheese and 1/2 cup of the powdered sugar with a stand mixer fitted with a paddle attachment on medium-low speed until smooth, about 2 minutes. Add mascarpone, and beat until just combined, about 30 seconds. Transfer mascarpone mixture to a large bowl. (Do not wipe mixing bowl clean.)

Add heavy cream, vanilla, and remaining 1/4 cup powdered sugar to bowl, and beat with stand mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes. Add whipped cream to mascarpone mixture in 3 separate additions, gently folding until just combined after each addition. Remove springform pan from freezer, and spoon mascarpone mixture over crust, smoothing top with a spatula. Freeze, uncovered, until firm, about 3 hours.

Gently stir together raspberry jam, raspberries, and blueberries in a small bowl. Spoon evenly over cheesecake. Freeze, uncovered, until firm, about 1 hour. Remove sides of pan, and serve immediately. Store loosely covered in refrigerator for up to 3 days.