Make the Base: Grind the digestive biscuits into fine crumbs and mix with the melted butter until the texture resembles wet sand. Press the mixture into the bottom and up the sides of a 20 cm (8-inch) springform pan or similar. Place it in the fridge to set while you prepare the filling.
Prepare the Cheesecake Filling: In a mixing bowl, whisk the softened cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until you have a smooth, creamy mixture. Set aside.
Make the Berry Compote: Add the frozen berries, sugar, and water to a saucepan over medium heat. Cook for 5–7 minutes, until berries begin to break down. Mix the cornstarch with a splash of water and stir it into the compote. Cook for another minute until slightly thickened. Let it cool completely.
Assemble the Cheesecake: Pour half of the cheesecake filling over the set biscuit crust and smooth it into an even layer. Spoon the berry compote over the filling, spreading it out evenly. Add the remaining cheesecake filling on top and tap the pan gently to level it out.
Chill: Cover and refrigerate the cheesecake for at least 4 hours, or until set.
Flip & Serve: Once fully chilled, carefully flip the cheesecake upside down onto a serving plate. Unmold the springform pan — now the biscuit base is on top, and the cheesecake with berry compote is beautifully layered beneath. Slice and enjoy!
