First crush the digestive biscuits into small crumbs.
In a pan melt the butter over a low heat, then add the crushed biscuits and stir until the butter is absorbed.
In a spring form cake tin press the biscuit mixture into it until the bottom is completely covered, then place in the fridge to set.
Meanwhile, in a large mixing bowl whip the cream until just thick, add the lemon curd and cream cheese and gently stir until the ingredients are completely mixed together.
Now spoon the mixture onto the base prepared earlier and smooth over until even.
Put in the fridge to set for at least 1 hour.
Just before serving, remove the outer ring of the tin and decorate with the fresh berries.
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