Preparation

• Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
  Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
  Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
  Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
  Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
  Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
  Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
  Remove sides of pan. Transfer dessert from metal base to a serving plate.
  To serve, garnish with fresh berries, lemon zest and a red berry sauce.