Grease and line a 16cm loose-based cake tin with baking parchment. Put all the biscuits into a plastic bag and, using a rolling pin, crush until they are fine crumbs. Alternatively, you can whiz them in a food processor. Tip into a bowl with the melted butter and mix together well. Pour into the tin and press down evenly into the base of the tin using the back of a spoon. Set in the fridge while you make the filling.
Using an electric whisk, beat together the soft cheese, condensed milk, lemon juice, orange zest, cream and 1 tablespoon of the icing sugar, until thickened.
In a food processor, whiz together 100g of the raspberries with the remaining tablespoon of icing sugar. Fold through the cheesecake mixture, pour into the tin and chill in the fridge for 3-4 hours until set.
Decorate the cake with some berries to resemble a Union flag. Serve with the remaining berries.