Crush the nilla wafers in your food processor until the are the texture of graham crumbs.

Add the sugar and melted butter and pulse until mixed thoroughly.

Spray a 14 inch rectangular quiche pan, with a removable bottom, generously with non stick spray. Then spread the nilla mixture into the bottom. Use the flat edge of a honey dripper to tamp down the crust. They work great for things like this.

Set the pan aside.

Place your mixing bowl, beater and measuring cup in the freezer for about 10 minutes to get them cold. Then pour your heavy cream into the cold measuring cup to measure ½ cup. Pour that into your cold mixer bowl, and add the sugar. Beat on low speed initially, then increase speed to high and mix until the heavy cream turns into fluffy whipping cream.

In a separate bowl whip the cream cheese and vanilla together until the cream cheese is smooth and soft.

Scrape the cream cheese mixture into the whipping cream and mix until combined.

Smooth this mixture over the nilla crust evenly. Place in the fridge for a minimum of an hour, preferably up to 4 hours.

Chop up the berries into small pieces, smaller than chunks but bigger than a dice. Place them in a bowl.

Sprinkle sugar over top of the berries, then mix well with a spoon.

Juice the orange over top of the berries, mix again with a spoon.

Place in the fridge to let them soften for about an hour. You can macerate them for up to 4 hours, but not longer than that.

After the berries are macerated and soft you should drain off the excess liquid. Then scoop the berries over top of the cream cheese filling of the tart.

You can serve immediately, or place in the fridge for about an hour. Any more than that and the berries will discolour the cream cheese.

Serve with a big old summer lovin' smile.