Baked cheesecake with mixed berry sauce

I love baked and no-bake cheesecakes, with cream cheese, yoghurt, ricotta or mascarpone: simple cakes that almost everyone enjoys.
INGREDIENTS FOR A 20 CM TIN
Base
100 g plain biscuits
50 g butter
Filling
250 g ricotta
250 g mascarpone
3 eggs
120 g sugar
1 lemon, zest and juice
Vanilla
Topping sauce
300 g frozen or fresh mixed berries
2 heaped tablespoons sugar
1 tablespoon cornflour
Juice of half a lemon
I line a tin with baking parchment and finely crush biscuits in a food bag with a rolling pin.I melt butter in the microwave and add to biscuits in a bowl.I mix well.I press the mixture into the tin with a meat pounder and refrigerate half an hour.I put ricotta, mascarpone, vanilla and grated lemon zest in a bowl.I add eggs and lemon juice.I whisk until smooth.I pour onto the biscuit base.I cover with foil and bake at 180°C for 40 minutes, remove foil and bake another 10 minutes. Check: edges should be firmer and centre soft; it sets further in the fridge.I cool and refrigerate. For the sauce, I put berries, sugar and lemon juice in a small saucepan.I bring to the boil, dissolve a tablespoon of cornflour in very little cold water and add to the berries.I cook a few minutes until thick.I cool. Pour the sauce on as it is, or strain for a smooth sauce, as I dislike berry seeds.I pour over the cake and refrigerate for several hours.