Put the biscuits in a plastic bag and crush them with a rolling pin to break them into small pieces. Combine the broken biscuits with the melted butter, and use the mixture to line the base of a round baking dish. Press the base mixture down firmly and then place the baking dish in the freezer. Warm the lemon juice and set aside. Soften the gelatine in cold water, remove, squeeze out any excess water, and then add to the lemon juice. Allow it to dissolve.
Add 2 tablespoons of MEVGAL Strained Yoghurt to the lemon juice and gelatine and mix well. Add the remaining yoghurt and soft cheese and mix again until smooth.
Beat the cream until it begins to thicken. Add a third of the soft cheese mixture and fold in, then add the rest and gently fold again.
Remove the base from the freezer and top with the filling mixture. Smooth with a spatula and then return to the freezer.
Now make the topping. Mix the wine, water and sugar together in a saucepan. Next, put the cornflour in a separate bowl and add a little of the wine mixture, stirring until combined.
Put the wine, water and sugar on a low heat together with the cinnamon, then add the dissolved cornflour. Boil for a few minutes and then remove the cinnamon. Add the blackberries and allow to cool. Spread the cheesecake base with the topping mixture, leaving 3cm uncovered around the edges. Place the cheesecake in the freezer again to set. Serve cold.