Make the berry compote by combining mixed berries, granulated sugar, lemon juice, and lemon zest in a medium saucepan. Simmer for 5-7 minutes, then mix cornstarch with water and add to the berry mixture. Cook for an additional 2-3 minutes until thickened. Cool completely.

Prepare the crust by crushing Biscoff cookies in a bag and mixing them with melted butter. Press into the bottom of a 9-inch springform pan and freeze for 15-20 minutes.

Beat room temperature cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture along with sour cream and salt.

Assemble the cheesecake by pouring 2/3 of the cheesecake filling into the crust, creating a well for the berry compote, then pour the remaining filling on top and smooth out.

Chill the cheesecake covered with plastic wrap for at least 6 hours or overnight for best results.

Invert the cheesecake onto a serving plate, revealing the berry compote and serve with lemon curd.