1. Preheat oven to 350. Lightly grease with cooking spray 9″ springform round tart pan.
2. Making Crust: In food processor, place wafers and sugar, pulse to crumbs.  Add  melted butter to crumbs in processor, pulse 5 times.
3.  Press cookie crumbs to fit pan. Use measuring cup to press crumbs on bottom and sides of tart pan. Bake 8 minutes.  Remove from oven. Reduce oven to 325.

4. In bowl of processor with steel blade, process cream cheese, cream, sugar, salt and extract, and egg.  Process until blended.

5. Spread filling into pre- baked crust.  Bake 20 minutes until center is set. 

6. Remove from oven, let cool to room temperature. 

7. Top with sliced berries or whole strawberries with ends up over entire surface of tart. 

*Slicing Berries

Stem greens off berries, place flat side on cutting board with point of strawberry facing up. With paring knife slice the berry into 1/8″ slices.  The slices should be as even as possible. Only clean and slice berries when ready to garnish. 

8. Microwave current jelly for 10 seconds until melted, drizzle or brush over berries for a shiny glaze.  

9. Chill for 2 hours before adding fresh berries and serving.

     Add berries 60 minutes before serving for best results.