Combine biscuit crumbs and butter, press into the base and sides of a lightly greased 22 cm springform pan. Chill for 20 mins.

For the berry coulis, add all the ingredients in a small saucepan in medium heat and bring to simmer until thicken, then pass through a sieve to remove seeds.

Beat PHILADELPHIA cream cheese for 2 minutes or until smooth. Add sour cream, sugar, dissolved gelatine, lemon rind, juice and ¼ cup  berry coulis. Continue beating until smooth.

Pour mixture onto chilled crumb base. Refrigerate until set for 3 hrs or overnight. Top with fresh berries to serve.