HEAVENLY LEMON CHEESECAKE ON A GINGER CRUST

3 ½ oz. ginger cookies, crushed (ED: This would also be good with vanilla wafers.)
3.5 Tbsp. butter, melted
2 9-oz. tubs mascarpone
11.5 oz. jar luxury lemon curd
Juice of 1 small lemon
Fresh raspberries and blueberries, to decorate
Icing sugar, to dust

Mix the cookies with the butter in a bowl.
Line your round pan with parchment paper.
Press into the base of the pan(but not up the sides)
Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth
Spoon on to the cookie base and level the top.
Chill in the fridge for at least 4 hours and up to 24 hours to firm up
To serve, remove the cheesecake from the pan, peel off the baking parchment.
Arrange on a platter.
Decorate with the fruit and dust with icing sugar.

Serves 8