Preheat oven to 300 degrees F. Press crust mixture into the bottom, and partially up the sides, of a 10" spring-form cake pan. Beat cheese until smooth, and then gradually beat in sugar. Beat in eggs one at a time, scraping the sides of the bowl after each addition. Beat in vanilla and zest. Pour batter into pan. Bake for 65-70 minutes, or until the centre of the cake barely jiggles when the pan is tapped. Cool to room temperature, then refrigerate for at least 3 hours. To finish the tart, pop out of the mould and place on a cake plate. Arrange mandarin orange segments on top. Brush top with melted apricot jam. Garnish portions of tart with mint springs.
Note: To promote even baking, and to help prevent tart from cracking as it bakes, place a pan of water on the bottom rack of the oven.