Ingredients:

For the base:

• 200 g of digestive biscuits
• 100 g of melted butter

For the cream:

• 600 g cream cheese (Philadelphia type)
• 150 g of sugar
• 200 ml of fresh cream
• 3 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the berry topping:

• 300 g of mixed berries (raspberries, blueberries, strawberries, blackberries)
• 50 g of sugar
• 2 tablespoons lemon juice
• 2 tablespoons of water
• 1 tablespoon corn starch

Instructions:

Prepare the base:

1. Prepare the base:
   • Preheat the oven to 180°C.
   • Process the digestive biscuits in a food processor until they become sandy.
   • Mix the crushed biscuits with the melted butter until smooth.
   • Line the bottom of a springform cake pan (diameter 22-24 cm) with baking paper and distribute the biscuit mixture evenly over the bottom, pressing well with the back of a spoon.
   • Bake in a preheated oven for 10 minutes, then let cool.