Using fingers, press the mixture into the base of the tin to provide an even covering.
Pop the tin into the freezer to chill whilst making the filling
For the Vanilla Filling
Using a food mixer, beat the cheese and cream together until stiff peaks form.
Add the sugar and vanilla essence and beat again until smooth.
Place topping over the base mixture and smooth.
Leave to set overnight in the fridge.
Make at the same time as the cheesecake base and filling to allow it time to cool.
Put 2 tbsps of water together with the lemon juice into a pan over a medium heat.
Bring to the boil and then add the blackcurrants.
Simmer the mixture until the fruit begins to break down.
Tip in the sugar and stir to dissolve.
Allow the mixture to cool completely.
Release the cheesecake base and filling from the tin and place on a plate.
Pour over the cooled blackcurrant topping. Make sure there is a good coating over the whole of the cheesecake. Any excess fruit topping can be saved and used for adding to granola and yogurt, drizzling over pancakes or vanilla icecream.
Any excess fruit topping can be saved and used for adding to granola and yogurt, drizzling over pancakes or vanilla icecream.