Grease and line a 20cm spring form pan and set aside. (A layer of grease paper on the bottom of the pan with edges hanging out will make removal a piece of cake!)
Using a food processor blitz biscuits until crumbly then slowly add melted butter. Combine until biscuits start to come together and clump. Turn out into the lined spring form pan and press firmly down to create the base.
Place pan into the fridge until firm, or if you're like me and are a mite impatient whack it in the freezer for 5 minutes..... DO NOT leave it in any longer, or it will get so hard you wont be able to cut it
Cut your cream cheese into blocks and place into a clean food processor. Blitz until smooth. While this is blitzing mix your gelatin crystals with the boiling water and stir vigorously until fully dissolved.
Add the sour cream, sugar, dissolved gelatin, lemon juice and lemon rind to the cream cheese and blitz for another 5 minutes or so. You really want to make sure you blitz this well.
Pour mixture onto the biscuit base and tap the pan on the bench a few times to displace any air bubbles. Take 1/4 cup of your choice of fruit and sprinkle over the top, pushing gently on the fruit to sink them slightly down into the mix. Cover with cling wrap and refrigerate for minimum 2 hours or overnight.
Prior to serving, remove the cheesecake from the fridge and pile high with remaining berries and drizzle with melted chocolate and coconut oil mixture. Pop back into the fridge for 5 minutes to harden up and serve!
To prepare chocolate drizzle simply microwave chocolate and coconut oil in a microwave safe bowl in 30 second bursts until melted and runny. Drizzle all over berries and cheesecake!