Crush the biscuits in a bag with a rolling pin or use a food processor. Melt the butter and mix in the biscuit crumbs. Tip into the cake tin and press down firmly making an even layer. Chill until set.
Place the cream cheese, cream, creme fraiche and vanilla extract in a bowl and whisk until stiff peaks form. Add the sugar and mix thoroughly. Spoon on top of the biscuit base and spread level. Cover and chill for at least 2 hours.
Blackcurrant Topping
Place the blackcurrants in a saucepan with the water and sugar and gently heat until the sugar dissolves and the juices run. Cook for about 3 minutes.
Mix the cornflour with a little water to form a paste and add to the saucepan. Cook gently until the juices start to thicken. Remove from heat and cool completely.
Remove the cheesecake from the tin and transfer it to a serving plate. Spoon the blackcurrant mixture on top. Cut and serve.
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