Make the biscuit base

• Crush the digestive biscuits into fine crumbs
• Mix the crumbs with the melted butter until evenly coated
• Press the mixture firmly into the base of the springform pan

Chill the base

• Refrigerate the pan while preparing the filling

Bloom the gelatine

• Sprinkle the gelatine over cold water and let it stand until spongy
• Warm gently until fully dissolved

Whip the cheesecake filling

• Beat the cream cheese with the icing sugar, vanilla extract and lemon juice until smooth
• Whip the double cream to soft peaks and fold it into the cream cheese mixture
• Fold in the dissolved gelatine

Add the berries

• Lightly crush part of the mixed berries and fold them through the filling
• Pour the filling over the chilled base and smooth the top

Set the cheesecake

• Refrigerate until the filling is fully set

Garnish and serve

• Release the cheesecake from the pan
• Top with the remaining fresh berries before slicing