Weigh the biscuits and place them in a food processor. Pulse until they become a fine powder.

Take cold butter from the fridge, cut it into small pieces, and place it in a small saucepan. Heat gently until melted, then set aside to cool slightly.

Meanwhile, break two egg yolks into a bowl and add the sugar. Beat with an electric mixer, starting on low speed and increasing to high, until the mixture is pale and fluffy.

Warm the milk slightly in a small saucepan, making sure it doesn't get too hot, then set aside.

Add the warm milk to the egg yolk and sugar mixture and return it to the heat. Stir constantly until it thickens slightly, making sure it doesn't boil. Remove from heat and let cool, stirring occasionally.

In a bowl, place two sheets of gelatin and cover with cold water. Let them soften for about 10 minutes. Squeeze out all the water and add the gelatin to the warm cream mixture, stirring well until completely dissolved. Add the zest of one lemon, mix, and set aside.

In a bowl, whip the heavy cream with an electric mixer until it holds soft peaks, then gently fold it into the milk and egg cream using a spatula. Set aside.

In another bowl, soften the mascarpone cheese by adding a tablespoon of powdered sugar. Beat with an electric mixer until very smooth and creamy.

Once the melted butter has cooled, combine it with the biscuit crumbs in a bowl. Mix well until fully combined. Place in the fridge for 30 minutes.

Remove the pan from the fridge and pour the milk and mascarpone cream over the crust, smoothing the top as much as possible. Return to the fridge for at least 1 1/2 hours.

Now, prepare the strawberry sauce so it's thick and glossy. First, wash the strawberries under running water in a colander. Place them on a cutting board, remove the stems, and cut into pieces. Transfer to a small saucepan with 1 tablespoon of sugar, a splash of cold water, and the juice of one lemon.

Heat over medium, bringing to a boil while stirring. Once softened, remove from heat and let cool, stirring occasionally.

After the cheesecake has chilled, pour the strawberry sauce into the center of the pan, adding it gradually. Gently rotate the pan clockwise to spread the sauce evenly. Return to the fridge for about 1 hour.

Chop the dark chocolate (at least 80% cocoa) on a cutting board to create a contrast with the sweet strawberry sauce and blueberries.

Use dessert plates and a knife and spatula to transfer slices of cheesecake to the plates. Serve and enjoy! For a festive touch, you can use colored candy eggs instead of chocolate candies for Easter.