1) Preheat oven to 375 degrees.
2) Separate crescent rolls into 16 triangles. Arrange triangles in a 12" circle on a baking sheet, with edges overlapping and points meeting in the center. Press dough evenly to form a crust.
3) Bake for 15 minutes or until golden. Cool on a wire rack.
4) Spread cheesecake filling on cooled crust.
5) Mix all of the berries in a mixing bowl. Arrange berries on top of cooled crust.
6) Serve immediately or cover and refrigerate up to 2 hours.
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