Preheat your oven to 160°C.

Crush the digestive biscuits into fine crumbs.

Melt the butter and mix it with the biscuit crumbs until well combined.

Press the buttered crumbs into the base of a springform pan to create the crust.

In a large mixing bowl, combine the Blev cheese, cream cheese, and sugar. Beat until smooth.

Add the vanilla extract and eggs, one at a time, beating well after each addition.

Stir in the heavy cream until the mixture is smooth and creamy.

Pour the filling into the prepared crust, spreading it evenly.

Bake in the preheated oven for about 60 minutes, or until the center is set and the top is slightly golden.

Allow the cheesecake to cool in the oven with the door slightly open for an hour to prevent cracking.

Refrigerate for at least 4 hours or overnight.

Before serving, top the cheesecake with fresh berries, a dusting of powdered sugar, and garnish with mint leaves.

Serve slices with a drizzle of berry coulis on the side.