First make the crust. Process the biscuits and almonds together until they are fine crumbs and mix with the melted butter. Stir until all the crumbs are moistened. Press the mixture into a greased and lined heart shaped tin. (I use a potato masher to compress the crumb mixture neatly). Bake at 180c. for 10 minutes. Cool. To make the filling, beat the cream cheese with the sugar until light and fluffy. Add the eggs, one at a time, then add the juice and rind of the lemon, vanilla and melted white chocolate. Mix well to combine. Spoon half the batter into the crumb crust and then top with berries. Spoon remaining batter over the berries, tap the tin firmly to release any air bubbles and smooth the top. Bake at 180c. for 40-50 minutes, until the edges are set but the centre is wobbly. Remove the cake from the oven. Mix all the topping ingredients together and smooth gently over the hot cake, taking care not to disturb the surface. Return to the oven for a further 5 minutes. Remove the cake from the oven and chill overnight. Remove the cake from the fridge and turn upside down on a flat platter to remove from the tin, then place a serving plate over the base and turn over so that the cake is now the right way up on your serving platter. Arrange the berries over the cake and warm the raspberry jam. Brush over the berries. Per serving: 6602 Calories (kcal); 524g Total Fat; (69% calories from fat); 116g Protein; 411g Carbohydrate; 1714mg Cholesterol; 3442mg Sodium Food Exchanges: 2 Grain(Starch); 14 Lean Meat; 0 Vegetable; 0 Fruit; 97 Fat; 23 Other Carbohydrates Converted by MM_Buster v2.0n.