1. Prepare the base:
Mix crushed biscuits with melted butter. Press into the base of a 23cm springform pan. Chill in the fridge while you prep the filling.
2. Make the filling:
In a bowl, beat the cream cheese until smooth. Add icing sugar and vanilla, and mix well.
In another bowl, whip the cream until stiff peaks form, then fold it gently into the cream cheese mixture. Add lemon zest if using.
Spread filling evenly over the chilled base. Smooth the top and refrigerate for 4–6 hours (or overnight) until set.
3. Make the berry topping:
In a saucepan over medium heat, combine berries, sugar, and lemon juice. Simmer for 5–7 minutes until slightly thickened. For a jammy texture, stir in the cornflour mixture and simmer for another 1–2 minutes.
Let it cool completely before spooning over the cheesecake.
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