Ingredients:

Crust

• 2 sleeves of Graham Cracker Crumbs
• 3 Tbsp brown sugar
• 6 Tbsp Unsalted Butter, melted
• Pinch of salt

• 1.5 cups heavy whipping cream
• 2 blocks cream cheese (room temperature)
• 1/3 cup sour cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Juice of 1 lemon and rind

• 1 punnet of blackberries
• Peeled Lemon rind 
• Mint leaves
• Zest of 1 lime 

• Place biscoff biscuits into a blender. Blitz until it’s a fine crumb. Add the melted butter and blitz again. Should feel slightly wet and stick together. Transfer to a lined and greased cake tin that has a removable base and side clip. Using the back of a flat surface, press crumb into the tin. Place in the fridge for an hour.
• Next make the filling. In a bowl, whisk the cream until fluffy. Set aside.
• In another bowl, whisk the cream cheese, sour cream, icing sugar, vanilla, lemon juice and rind until fluffy. Add the whipped cream in and whisk until combined.
• Spoon mixture on top of the crumb in the cake tin. Spread evenly and place back into the fridge for a minimum of 3 hours.
• Remove cheesecake from fridge, carefully run a hot sharp knife around the edges. Open side clip and removes sides and base of tin.
• Peel the lemon rind using a peeler, then thinly slice into tiny slithers. 
• Garnish top of cake with blackberries, lemon rind slithers, mind leaves and grated lime zest.