Line a 23 x 33 cm / 9 x 13 inch pan lightly with butter or oil and cover with parchment paper, allowing for overhang on the long side.

Break up biscuits by hand and place in a food processor. Blitz until fine crumbs form (approximately 30 seconds).

Add melted butter, cinnamon, and salt to the crumbs and blitz until it resembles wet sand (approximately 10 seconds).

Press the biscuit mixture into the prepared pan firmly and refrigerate until required.

In a small bowl, sprinkle gelatin over cold water and whisk until dissolved. Set aside for 3 minutes until firm, then microwave for 15 seconds to melt.

In a bowl, whip the cream with an electric mixer on high for 2 1/2 to 3 minutes until firm peaks form.

In a large bowl, beat cream cheese and sugar on high for 1 1/2 minutes until smooth. Add vanilla, lemon juice, and melted gelatin, and beat for an additional 10 seconds.

Gently fold about 1/4 of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream.

Pour the cheesecake filling into the prepared pan and smooth the surface. Refrigerate for 12 hours or more to set.

Once set, use the parchment overhang to lift the cheesecake out of the pan and transfer it to a serving platter.

Whip the cream and sugar until softly whipped. Spread it across the surface of the cheesecake, then decorate with berries, cherries, orange slices, and rosemary. Dust with icing sugar before serving.