Preheat the oven to 200°C and grease a 22cm cake tin with butter.  

Place the cream cheese, icing sugar, vanilla and egg int a mixing bowl. Beat until soften and well combined.  

Add the flour and the salt and mix again to combined. Set aside.  

Layer one sheet of filo pastry horizontally on the benchtop, lightly brush it with the melted butter. Place another filo sheet on top but vertically, brush it again with butter, then place another filo sheet diagonally and continue with the same steps until forms like a start shape.  

Place the filo pastry inside the prepared cake tin. Press firmly down and towards the walls. 

Pour in the cheesecake mixture and roughly fold in the edges of the pastry. 

Place into the oven and turn down to 160°C. Bake for 30 mins, until golden and the centre still a little wobbly. 

Place the plums, jam and water in a small saucepan. Place over medium heat and bring to the boil. Add the blackberries, fold through and turn of the heat. Place into the fridge to let it cool. 

Once the galette is ready, remove from the oven and let it rest outside on a rack for at least 2-3 hrs to cool and set, before slicing. Serve at room temperature or cold with the blackberry and plums.