Crush the biscuits in a food processor until smooth with no chucks or put the biscuits in a plastic bag and crush them with a rolling pin.

Put the biscuits in a large bowl. Add melted butter and mix until well combined. Add the mixture in a 20cm springform tin and spread. By using a empty glass with a flat bottom, press down lightly until smooth and flat. Then put in the fridge while you make the cream cheese filling.

In a electric mixer, add the cream cheese, icing sugar, lemon juice and vanilla extract and beat till smooth. On medium speed, add the whipping cream and mix well till it is smooth {remember; don't overmix}.

In a small bowl, add 1 can of berries of your choice. Combine gelatin and water and add the gelatin to the berries and mix till the gelatin is dissolved.

Add the cream cheese mixture over the biscuit base and speard till it is smooth and add the berry topping.

Put back in the fridge and refrigerate for 4 hours max or overnight. Then serve and enjoy the joy of berry cheesecake with icecream or whatever you have.