Preheat oven to 180°C.
Process biscuits to fine crumbs in a food processor. Add melted butter and whiz to combine. Press evenly into the base and sides of a 25x3cm fluted tart tin and bake for 10 minutes. Put aside to cool.
Beat softened Farmer’s Table cream cheese using stand up mixer until light and fluffy then add thickened cream, sour cream, eggs, caster sugar and vanilla. Spoon filling over biscuit base and bake for 30 minutes, or until the filling has just a slight wobble when shaken. Allow to set overnight in refrigerator.
Gently combine the warmed jam with the blackberries, strawberry and cherries and spoon over the center of cheesecake. Decorate with mint sprigs and serve immediately.