BIRTHDAY BOYsenberry Cloud Cake

since he was a wee 'un, Sam has asked for Boysenberry Cheesecake every year for his birthday. (i've always thought that "cheesecake" is such a weird name for it, cos there's no cheese in it. i am gonna rename it... uh... Boysenberry Cloud Cake. oh, there's no clouds in it either?)
this is the *Katie Recipe*. i couldn't find my original recipe today so i made this one up from (my very-non-elephanty) memory. i couldn't find the cornflour either, so i used custard powder instead, and would-you-believe-it? it turned out much better!!!!! the instructions might look like a bit of *faffing about* but the making of this Boysenberry Cloud Cake truly takes ten minutes (plus or minus the surreptitious licking of the bowls) which is the same time it takes to make an oven cake and i *promise*, it is divinely delish and ALMOST-vegan bwahahahahahaha.

blitz 250g malt (or whatever plain or choc-coated) biscuits in the whizz
add 100g melted butter and blitz again.
press into springform pan (and up the sides a bit) and refrigerate.

beat two 250g tubs of cream cheese with
juice of one lemon and
1/2 c sugar and
splash vanilla essence
until smooth. pour onto biscuit base, gently spreading to edges and whang it back in the fridge.

drain a 425g tin of boysenberries and pour the juice into a saucepan.
whisk in 2 heaped tsp custard powder and 2 heaped tsp sugar.
gently bring to the boil, stirring all the time until thick.
remove from heat and gently stir in berries.
when cool, pour over top of cheesecake and hide in fridge behind anything healthy for two hours...
best enjoyed with a coupla mates (make sure you all smear icecream on your faces for the paparazzi), followed by a Birthday Stay-Up-All-Nighter Sleepover!!