Heat oven to 160C/140C fan/gas 2.
Line the base of a 22cm round,
springform tin with baking parchment.
Put the biscuits in a food processor
and whizz to fine crumbs. Tip into a
bowl, add the melted butter and mix
well. Press the biscuits into the base of
the cake tin and put in the fridge to chill.
Beat together the cream cheese and
sugar with an electric hand whisk until
smooth. Carefully add the eggs, 1 at
a time with the lemon zest and vanilla
extract until well mixed, but don’t
overwhisk. Pour the mixture onto the
chilled biscuit base and bake in the
middle of the oven for 50 mins until
just set. Set aside to cool for 10 mins,
then remove from the tin and allow
to cool completely.
Meanwhile, turn the oven up to
200C/180C fan/gas 6. Put the plums,
blackberries and sugar in a large roasting
tin and toss together well. Bake in the
oven for 10-12 mins until the fruits have
collapsed and the sauce is syrupy.
Remove from the oven and leave to cool.
When the cheesecake is completely
cooled, spoon the soured cream over
the top and spread in a thin layer. Serve
in wedges topped with some of the
baked plums and blackberries, and
the rest on the side.