Finely crush the digestive biscuits.

Mix the crushed biscuits thoroughly with the melted butter.

Press the biscuit mixture firmly into the base of an 8-inch loose-bottom cake tin.

Place the cake tin in the refrigerator to chill.

Combine cottage cheese and caster sugar in a food processor.

Blend the mixture until smooth.

Add the egg yolks, lemon juice, and dissolved gelatine to the food processor.

Blend all ingredients until well incorporated.

Lightly whip the double cream.

Gently fold the lightly-whipped cream into the cottage cheese mixture.

Pour the mixture onto the chilled biscuit base.

Return the cake to the refrigerator to set for approximately three hours.

Carefully remove the cheesecake from the tin once set.

Garnish with fresh grapes and mint leaves before serving.