Pre-heat the oven to 140ºc.
Grease an 18cm springform tin with low cooking calorie spray. Line the base with a disc of greaseproof paper.
Crush the biscuits and stir in the melted reduced fat spread, 1 tbsp honey, cinnamon and the zest of 1 lemon. Press into the base of the springform tin.
Using a wooden spoon, beat together the cream cheese, Greek yoghurt, sweetener, vanilla extract, the remaining zest of 1 lemon, cornflour and eggs.
Pour the mixture onto the biscuit base and place on a baking tray.
Place on a low shelf in the oven and bake for 50 - 60 minutes until it’s set around the edges but still wobbly in the centre.
Remove from the oven and leave to cool on the baking tray for 1 1/2 hours.
Place in the fridge to chill for a minimum of 2 hours.
Carefully run a knife around the top edge of the cheesecake to loosen it. Slowly release the clip on the springform tin and then remove the cheesecake.
Using a fish slice, lift the cheesecake off the base of the tin and the greaseproof paper. Place on a serving plate.
Spread 1 tsp honey over the top of the cheesecake and place the raspberries and blueberries on top. Dust with the icing sugar and decorate with mint sprigs.