Melt the butter in a bowl on the stove and set aside to cool.

Grind the biscuits in a blender, along with brown sugar and a pinch of salt.

Pour in the cooled melted butter and mix everything again in the blender until it becomes a homogeneous mixture.

Place baking paper on the bottom of round 9 or 10,4 inch cake mold, and coat the walls with oil.

Pour the base mixture and spread it with your fingers and press it with a glass or some other object and level it.

Put the mold in the fridge while making the cream.

Before mixing, take the cheese spread out of the fridge for at least 3 hours so that it is at room temperature.

Pour the cheese spread into a wide container and mix it well with a mixer.

Add sugar and mix.

Pour in the condensed milk and mix briefly again.

Then add sour cream and mix briefly.

At the end, pour vanilla extract and lemon juice, then combine everything.

In a separate bowl, make whipped cream with powdered sugar into stiff whipped cream.

Using a whisk, combine the whipped cream with the cheese spread mixture.

Take the mold out of the fridge and pour the cream over the base.

Flatten everything well and put it back in the fridge to set overnight.

To decorate, prepare the whipped cream the next day, and transfer it to a bag for decorating.

Wash and slice strawberries, and wash raspberries and blueberries.

Take the cheesecake out of the fridge and remove the walls of the mold.

Use a plastic bag to make stands and arrange strawberries, raspberries and blueberries on them.