1.Line a 22cm closed springform pan with plastic wrap.
2.Process biscuits until fine. Add butter; process until combined. Stir in the nougat. Press mixture over base of pan; refrigerate 30 minutes.
3.Add gelatine to the water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.
4.Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; beat in cream, then stir in the gelatine mixture.
5.Sprinkle half the berries over base; spread with cream cheese mixture. Refrigerate overnight.
6.Blend or process remaining berries; strain and discard seeds. Serve cheesecake accompanied with berry purée.