To make the base:
Combine the biscuit crumbs and melted butter and press into the base of a 20 cm loose-bottomed cake tin. Chill whilst preparing the filling.

To make the filling:
In a bowl, whisk together the Philadelphia, condensed milk, double cream and lemon zest until smooth. Gradually whisk in the lemon juice and the mixture will start to thicken. Spoon the mixture over the biscuit base and smooth the surface. Refrigerate for at least 4 hours or preferably overnight.

To decorate:
Just before serving decorate with the fresh berries and the dessert sauce.