Beat cream cheese and caster sugar until smooth and creamy.
Place the water into a small dish and sprinkle gelatin over top and let it swell for 5 minutes. Then warm (either place the dish into a small bowl with enough boiling water to come half way up the sides of the dish, or microwave on high for about 15 seconds) and stir until the gelatin dissolves. Let the gelatin cool to room temperature, but make sure it doesn’t set.
Beat gelatin mixture along with the yoghurt into the cream cheese mixture.
Pour about half of the cream cheese mixture over the biscuit base, then dollop some of the berries and syrup over the top (you don’t need to cover the whole surface).
Top with the remaining cheesecake mixture and level it off with an offset spatula. Swirl over the remaining berries and syrup.
Place the cheesecake in the fridge, lightly covered with foil or plastic wrap. Chill for at least 3 hours or overnight.
When ready to serve, slide a spatula around the edges of the cake tin and carefully remove the sides of the tin itself. Place the cheesecake on a serving platter. I piped some whipped cream around the edges.
Store leftovers in the fridge.