italian cheesecake delight from @femalefoodie

Pulse the nilla wafers in a food processor until small cookie crumbs are formed. to the food processor, add melted butter and salt to the wafer crumbs (start with roughly ½ cup of the melted butter—you may not need all of it), pulsing everything together, until the buttered crumbs stay together when squeezed with your hands. press the crumbs into the bottom and sides of the springform pan, distributing evenly, and refrigerate for one hour. Using a stand mixer with the whisk attachment whip together the mascarpone, cream cheese, and vanilla bean paste until completely smooth. use a spatula to scrape and transfer mixture into a separate bowl, wipe down the bowl with a paper towel to completely clean out, and using the same bowl whip the heavy whipping cream and powdered sugar together until stiff peaks form. gently fold the mascarpone mixture into the whipped cream until combined. Gently spoon the prepared cheesecake filling into the chilled crust, using an offset spatula to make a flat surface on the top. refrigerate for at least an hour or overnight to allow the cheesecake to set. Combine 3 cups of the fresh fruit with sugar to taste and allow berries to macerate for 10-15 minutes. when ready to serve, cut the cheesecake into slices and serve with berries and accompanying macerated juices on top.