Preheat oven to 170c degrees. Lightly grease the pan.

In a food processor with a steel blade, grind biscuits, almond meal, lemon zest and sugar until fine powder is obtained.

Add the melted butter and mix until combined.

Transfer the crumbs to the pan and tightly press it to the sides and bottom to form a crust.

Bake for about 10-12 minutes until the crust is a little golden. Cool at room temperature.

In a large bowl, place cream cheese, sour cream and sugar and whisk into a uniform mixture.

Add the eggs one by one, while mixing between additions until incorporated.

Add vanilla and lemon zest and whisk until combined.

Add the flour and mix quickly until it is assimilated in the mixture.

Lower the oven temperature to 160c degrees, pour the cheese filling on the baked crust and bake for 45-55 minutes or until small cracks are formed on the edge of the cake and it vibrates slightly in the center.

Cool the cake for about 10 minutes at room temperature and prepare the coating.

In a small bowl, whisk sour cream, sugar and vanilla until combined.

Pour the coating over the cake and make sure to cover the whole cake surface.

Return to oven for another 5 minutes.

Remove from the oven and cool completely at room temperature.

Refrigerate the cake, well covered, for at least 5-7 hours (preferably overnight).

Before serving, arrange the berries at the top of the cake and gently glaze with nappage or natural jam.