Lightly grease a 20 cm (8 inch) spring-form tin with butter and line the base with non-stick baking paper. Leave the overhang of the baking paper; it will make it easier to remove the cheesecake.
In a food processor, crush biscuits finely, and combine with melted butter and cinnamon.
Press the crumb mixture firmly into the base of the prepared tin – use the back of a spoon or rubber spatula.
Refrigerate for 30 minutes to firm the base.
Preheat your oven to 150 Degrees C (300 F).
Using handheld electric beaters and a medium-size bowl, or in the bowl of a food processor, beat the cream cheese until smooth – this is essential to avoid lumps in your cheesecake.
Add in the sugar and mix until well combined. Add the remaining ingredients and mix until smooth. Be careful not to overmix as too much air can cause your cheesecake to crack.
Pour the mixture onto your biscuit base and bake in the preheated oven for 40-50 minutes.
To test if the cheesecake is cooked, take a potholder, open the oven door, and give the baking tin a gentle wobble. If the cheesecake is set around the edges and has a small portion in the centre that slightly “jiggles”, it is done. It will firm up as it cools.
Remove the cheesecake from the oven and turn off the power. Carefully run a knife around the edge to prevent it from sticking to the side of the tin. As it cools, it will contract. If the edge of the cheesecake remains stuck to the tin, cracks may form. Return the cheesecake to the oven, and with the door slightly ajar, leave it to cool in the oven to avoid cracking.
Remove from the oven and chill completely in the fridge for 4 hours or even overnight. If leaving overnight, cover the tin well with cling wrap.
Once chilled, remove from the tin, and place on a plate or cake stand. Decorate with cream and berries.