Mix the biscuits together with the butter and brown sugar. Thoroughly grease a rectangular tart tin. Line the base and sides of the tin with the biscuit mixture. Leave to chill for 1 hour.
Make the topping. Soak the gelatine leaves in cold water. Zest the lemon. Split open the vanilla pod and scrape out the seeds.
Mix together the cream cheese, lemon zest, vanilla seeds and sugar.
Bring 10 cl of cream to the boil. Remove from the heat, add the drained gelatine and whisk. Incorporate the previous mixture.
Whip the remaining cream, using the whisk’s top speed. When the cream has thickened, gently fold it into the cream cheese mixture. Place the mixture on the biscuit base, smoothing the surface with a spatula. Leave in the fridge for at least 3 hours.
Before serving, peel and slice the kiwis. Strip the mint leaves from their stalks. Cover the cheesecake with kiwi slices, then add the mint leaves. Your cheesecake is now ready to eat.
Tip: Using a tin with a removable base makes it easy to take the cheesecake out.