Step 1

Line a 22cm closed springform pan with plastic wrap.

Step 2

Process biscuits until fine. Add butter; process until combined. Stir in the nougat. Press mixture over base of pan; refrigerate 30 minutes.

Step 3

Add gelatine to the water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.

Step 4

Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; beat in cream, then stir in the gelatine mixture.

Step 5

Sprinkle half the berries over base; spread with cream cheese mixture. Refrigerate overnight.

Step 6

Blend or process remaining berries; strain and discard seeds. Serve cheesecake accompanied with berry purée.