Line a six-inch cake tin with parchment paper.
Break the biscuits in a glass bowl. Pour in the melted butter and toss to coat the biscuits crumb. Press the mixture into the prepared tin ensuring the crumb covers the base of the tin. Place in the fridge for five minutes to set.
In the meantime, In a bowl, beat the cream cheese with the icing sugar, vanilla extract until soft and creamy. Fold in the cream then stir in the zest and half of the lemon juice.
Spread the mixture over the biscuit base. Place in the refrigerator to set for 30-45 minutes minimum.
Meanwhile, in a large saucepan, over medium heat, melt the caster sugar with the rest of the lemon juice until starting to caramelised or golden-brown colour. Add the fresh blackcurrants and cook without stirring for 2 minutes until the caramel start to melt and the blackcurrants are starting to burst, releasing their juices. Remove from the heat and check for acidity adding extra sugar if needed.
Once the blackcurrant mixture is cooled and the cheesecake has fully set.
remove the cheesecake from the cake tin and discard the parchment paper.
Place the cheesecake on a cake stand, pour over the cooled cheesecake. The blackcurrant compote. Decorate with a few flowers and extra fresh berries if desired.