Combine biscuit crumbs and butter and press into the base of a 20 cm springform pan; chill for 30 mins.
Beat PHILADELPHIA using an electric mixer until smooth. Beat in condensed milk and gelatine mixture until smooth, then add lemon juice and rind and beat until combined.
Pour mixture into prepared base and refrigerate 3 hours or overnight.
Decorate with mixed berries and lemon curls.