Start this recipe by lining a 22cm round spring form cake tin with greaseproof paper. To make the biscuit base, mix the crushed digestive biscuits together with the melted butter and press into the bottom of the prepared tin. Place the biscuit base in the oven at 200`c and bake for 10 minutes. This will help to make the biscuit base more firm. Allow the biscuit base to cool down completely before preparing the cheesecake filling. To make the filling, place the gelatin and lemon juice in small bowl and set over a pan of hot water till the gelatin has dissolved. Remove the gelatin from the heat and put aside. Place the cream cheese and sugar together in a bowl and mix together lightly with a whisk. Add in the Greek yogurt, lemon zest, vanilla essence and the dissolved gelatin and mix well till all the ingredients are well incorporated. Pour the cheesecake filling over the biscuit base and even out with a palette knife. Place the cheesecake in the fridge to chill and set for at least 3 hours. When you are ready to serve the cheesecake, remove the greaseproof paper and carefully place the cheesecake onto a large round serving plate. Carefully arrange the fresh berries over the top of the cheesecake and glaze lightly with heated clear glazing jelly using a pastry brush. Chill again before serving.