In a saucepan, combine the frozen mixed berries, granulated sugar, and lime zest. Cook over medium heat until the mixture thickens into a compote, then set aside to cool.
Melt the butter. In a food processor, pulse the Biscoff cookies until they become fine crumbs, then mix thoroughly with the melted butter.
Press the buttery cookie crumbs firmly into the bottom and up the sides of a springform pan.
In a bowl, whip the heavy whipping cream with a hand mixer until stiff peaks form.
In a separate large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
Gently fold the whipped cream into the cream cheese mixture with a spatula until smooth and fluffy.
Spread half of the cheesecake filling evenly into the prepared crust. Spoon the cooled berry compote into the center, leaving a small border around the edges.
Top with the remaining cheesecake filling, spreading it carefully to completely cover the berries and smooth out the top.
Cover the pan with plastic wrap and chill in the refrigerator until completely set, at least 4 hours or overnight.
To serve, carefully invert the cheesecake onto a plate and remove the springform pan so the crust becomes the top.
Cook it hands-free.
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