Mix crumbs with melted butter and press evenly onto the bottom of your desired pan. Come up the sides of the pan approximately 1 inch. Refrigerate.
In a large bowl, mix all the remaining ingredients except for the heavy cream and fresh fruit. Beat the mixture on high with an electric mixer for 3 minutes. If mixing your ingredients by hand, the process will take about 5 minutes or more. Make sure that your "batter" is completely smooth and lump-free.
Gently fold in the whipped cream into the cream cheese "batter" until completely incorporated.
Remove your pan with the crumb crust from your refrigerator and pour in the "batter." Smooth the top of the poured batter and then cover the top of the pan with aluminum foil or plastic wrap. Make sure you do not touch the top of the "batter" when you cover it. Place the pan back into the refrigerator and allow the cheesecake to chill for 8 hours or more.
After the chilling time as passed, remove the cheesecake from the refrigerator, decorate, and serve immediately. If you do not serve all of the cheesecake at this time, return it to the refrigerator to keep cold. Cheesecake will stay fresh, refrigerated, up to three days.