Line the base of a 23 cm springform cake tin with baking paper and lightly grease the sides.
To make the cheesecake, place the biscuits and almonds in a food processor and process until crumbs form. Transfer to a bowl, add the melted butter and mix well. Press the mixture into the base of the tin. Chill while preparing the filling.
To prepare the filling, place the water in a small bowl and sprinkle over the gelatin. Place the bowl over a pan of boiling water and stir until the gelatin is dissolved. Allow to cool slightly
Beat together the cream cheese, caster sugar and vanilla bean seeds or vanilla paste until smooth, then beat in the lemon juice and cream. Stir in the gelatin mixture.
Spoon the mixture over the crumb base. Cover and refrigerate for 4-5 hours, or until it is set.
Meanwhile, to prepare the poached berries, combine the caster sugar, water and vanilla bean and seeds in a pan. Cook over a low-medium heat for 3-4 minutes, or until the syrup thickens slightly.
Remove the pan from the heat and set it aside for 5 minutes to cool slightly. Stir in the berries. Transfer the berries and syrup to a bowl, cover and refrigerate.
To serve, slice the cheesecake into wedges and serve with the poached berries.