Put the berries in the bowl together with the sugar, cook: 6 min. 100° speed 2, filter through a strainer and let cool to room temperature.

In the clean and dry bowl, place the biscuits and almonds, chop: 10 sec. speed 7.

Add the melted butter, mix: 10 sec. speed 4-5.

Cover the tray (with a diameter of 22 cm), possibly with a zipper, with parchment paper and transfer the mixture obtained, pressing carefully with your fingers, compact well and then place the tray in the refrigerator.

Put the spreadable cheese in the clean bowl, work: 1 min. speed 4.

Combine sour cream, eggs, sugar and vanilla, mix: 1 min. speed 4.

Remove the mixture well from the walls of the bowl with the help of the spatula and mix again: 1 min. speed 4.

Pour the cream obtained into the pan over the cookie base.

Spread the berry mixture over it and using a knife, trace waves on the surface, be careful not to mix too much.

Bake in a preheated oven at 140°C for about 1 hour or until firm.

Once cooked, cool completely and then refrigerate overnight or for at least a few hours, unmold and serve... Buon appetito!