Begin by crushing digestive biscuits or graham crackers until they resemble fine crumbs. Melt unsalted butter and combine it with the crumbs, stirring until evenly coated. Press the mixture firmly into the bottom of a springform pan to create a solid base. Chill in the refrigerator for at least 15 minutes, allowing it to set.

In a large mixing bowl, beat softened cream cheese and powdered sugar together until you achieve a smooth and creamy consistency, approximately 3 minutes. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Pour the cheesecake filling over the chilled biscuit base, spreading it evenly using a spatula. Tap the pan gently to release any air bubbles. Place the cheesecake back into the refrigerator to chill for at least 4 hours, or overnight for best results.

Once the cheesecake has set, arrange a colorful mix of fresh berries on top. Drizzle with cherry fruit filling for added flavor.

Carefully remove the cheesecake from the springform pan, allow it to stand for about 10 minutes before slicing. Serve chilled.