Empty the Opies Red Berries in a sieve over a bowl. You need to keep the juice.

Put the biscuits into a food bag and smash them with a rolling pin until they are all broken up into crumbs.

In a bowl, add the butter and put it into the microwave until it is melted. This should take 2 – 3 minutes.

put the biscuit crumbs into a bowl, and pour the melted butter on top. Once it is fully combined, put it into the cake tin.

Make sure you have pressed the biscuit mixture into the bottom of the cake tin using a spoon. Now put this in the fridge to firm up.

In a bowl, add the cream cheese, vanilla extract and sugar and mix until it is smooth.

In another bowl, add the whipping cream and whisk until the cream becomes thick.

Mix ¾ of the cream into the cream cheese mixture and mix until it is fully combined.

Now add in 4 tbsp of the juice from drained fruits. Combined this slowly to make a ripple in the cream mixture.

Remove the cake tin from the fridge, add the cream mixture to the cake tin and smooth out the top of the cheesecake.

For the rest of the cream, add 2 more tbsps of the juice to the cream and mix until it is fully combined. Add the cream to a piping bag and pipe swirls on top of the cheesecake.

Place the cheesecake back into the fridge to chill for 5 hours or overnight.

Serve and enjoy.