Make the crust: stir together the graham cracker crumbs with the melted butter and sugar. I like stirring with a fork so it’s nice and sandy. Pour mixture into a 10-inch tart pan with removable bottom. Press into the bottom and up the sides, chill until ready to fill.

Make the filing: add heavy whipping cream to a large bowl and beat with a hand or a stand mixer until stiff peaks form. Refrigerate while making filling.

Add cream cheese, sugar and vanilla to another large bowl. Mix using a hand or a stand mixer until smooth and creamy.

Add whipped cream to the cream cheese mixture and use a spatula to fold it in. This will take a while, fold it gently being careful not to break the whipped cream. Do not stir or beat, fold it carefully.

Press filling into prepared crust. Chill while preparing fruit. Don’t top with fruit until within a few hours of serving.

Slice fruit and arrange on top of cheesecake. Add the jam to a small bowl and microwave until smooth, about 30 seconds, then stir in the lime juice or water. Use a pastry brush to brush the glaze over the fruit to make it shiny.

Serve chilled within one day. You can make the cheesecake up to 24 hours ahead, just don’t top it until the day of serving.