Preheat oven to 350 degrees Fahrenheit. Line an eight-inch square baking pan with Gefen Parchment Paper.

Beat egg whites until stiff. Set aside.

Combine remaining cheesecake ingredients in a large mixing bowl and beat until combined. (Do not overbeat, as parve cream cheese tends to become too liquidy.) Fold egg whites into cheese mixture and pour into prepared baking pan.

Bake for one hour. Let cool completely.

Remove the cake from the pan and cut into one-inch squares.

For the cream cheese frosting, beat all ingredients until combined and smooth.

Use melted chocolate to attach 4 After Eight mint squares around the cheesecakes to create little “boxes.”

Pipe cream cheese frosting over the cheesecake and garnish with berries, mint, and powdered sugar.