Ingredients: - 
The Base: - 
2 cups vanilla wine biscuits, or similar, crumbled
1/2 cup butter, melted
2 Tbsp sugar  
Cheesecake Layer: - 
750g cream cheese, softened
1 litre whipped cream
1 1/4 cups icing sugar
1 tsp vanilla extract
1 tsp lemon juice 
Blueberry & Raspberry Topping: - 
1 1/2 cups blueberries
1 1/2 cups raspberries
1/2 cup sugar
1 1/2 Tbsp all-purpose flour
1 Tbsp lemon juice
1/2 cup water  
METHOD: - 
In a saucepan, add the blueberries and raspberries, and other topping ingredients. Simmer on low heat for 5-10 mins, until they are thick and runny. Remove from heat and let them cool. Once cooled, place in a serving jug and refrigerate until ready to use.
Line the bottom of a 23cm spring-form pan with baking paper. In a large bowl, add the vanilla wine biscuits, melted butter and sugar, and mix together. Press the biscuit crust mixture evenly onto the bottom of the pan and place in the fridge to chill.
In a large bowl using a hand mixer (or in the bowl of a stand mixer), mix the softened cream cheese until fluffy. Add the whipped cream, sugar, vanilla and lemon juice and mix until smooth. Spread evenly over the biscuit crust.
Place the cheesecake in the fridge. Chill for 3-4 hours before serving.
When ready to serve, take the cheesecake from the fridge and the topping and pour the topping over the top of the cheesecake and serve.