Cheesecake Tart With Berries

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Made this yesterday for a party. Everybody loved it, particularly the crust, which is utterly wonderful, crumbly, crunchy, buttery, with a hint of nuts. My husband said the tart was outstanding! I followed the recipe exactly and have a few hints: the dough was very wet with 2 tbsp of water. I would suggest trying it with 1 tbsp first, and leave it at that if it's soft enough. Then leave the finished, pudding-filled tart in the fridge until serving. We left it out for a couple of hours before digging into it and I thought the cream, though delicious, was too warm., I would also suggest to top the tart with only part of the berries instead of mounding them on top, as that makes it a little hard to cut and serve. You can then add more berries on the plate. Finally, this tart will not keep once the berries and their juices are on top, as that will soften the crust. It is strictly for eating all at once!

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Made this for a bbq and got rave reviews! However I was short on the nuts (didn't have pecans, use 1/4 cup of hazelnuts so I used 1/2 nuts and 1/2 graham crackers. It turned out great. Also used a sping form pan since I couldn't find tart pan...