In a stand mixer (or with a hand mixer), cream the butter, cream cheese, and sugar on medium-low speed for 1-2 minutes until smooth and creamy. Add the eggs one at a time, beating on low for 20 seconds after each addition. Gradually incorporate the flour and salt in two batches to prevent mess and ensure even mixing. Add vanilla extract and mix on low speed until the batter is light and fluffy. Set aside.

Using the same mixer, combine the cream cheese and sugar on low to medium speed for 2 minutes until smooth. Add the egg and vanilla extract, then mix for an additional 3 minutes until no clumps remain. Set aside.

Preheat your oven to 350°F (177°C). Spray your mini springform pans with baking spray. Fill each pan about 3/4 full with the cake batter. Top with a layer of the cream cheese mixture.

Place the pans in the oven and bake for 60-70 minutes, or until the tops are golden brown. Remove the cakes from the oven and let them cool slightly.

On a dinner plate, place the cake in the center. Arrange mandarin orange slices and strawberries around the cake. Top the cake with a generous scoop of vanilla ice cream.

Drizzle berry sauce over the cake and fruit. Use a sauce bottle or improvise with a plastic bag. Garnish with fresh mint sprigs for a final touch.