Prepare the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides or line with an acetate cake collar for extra-smooth edges.

Make the crust: Pulse vanilla wafers into fine crumbs. Mix 2 cups crumbs with 5 tablespoons melted butter and a pinch of salt. Press firmly into the pan. Chill 10 minutes.

Bloom the gelatin: Sprinkle 2 teaspoons powdered gelatin over 3 tablespoons cold water. Let stand 5 minutes until spongy.

Cook the berries: In a small saucepan, combine 2 cups mixed berries, 1/4 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat 5–7 minutes until juicy and slightly thick. Blend until smooth, then strain to remove seeds.

Melt the gelatin: Warm the bloomed gelatin in the microwave for 10–15 seconds or over low heat until just dissolved. Stir into the warm berry puree. Let cool to just lukewarm.

Whip the cream: Beat 1 cup cold heavy cream with 2 tablespoons powdered sugar to soft peaks. Do not overwhip.

Make the creamy base: In a separate bowl, beat 8 ounces softened cream cheese with 1/4 cup sugar and 1 teaspoon vanilla until smooth.

Combine: Mix the berry-gelatin puree into the cream cheese until even. Gently fold in the whipped cream in two additions until no streaks remain.

Fill and level: Pour the mousse over the chilled crust. Tap the pan lightly on the counter to release air bubbles. Smooth the top with an offset spatula.

Chill to set: Refrigerate at least 4 hours, preferably overnight, until firm to the touch.

Optional glossy finish: Warm 1/3 cup apple jelly with 1 teaspoon water until fluid. Let it cool until just barely warm, then spoon a thin layer over the set mousse for a soft shine.

Decorate: Arrange fresh berries and a few mint leaves on top. Keep the design simple and balanced for that elegant look.

Slice and serve: Run a thin knife around the pan edge, release the springform, and wipe the knife clean between slices for perfect edges.