Line an 8-inch springform pan. Crush biscuits into fine crumbs. Mix with melted butter, sugar, and salt. Press firmly into the pan base and chill for 30 mins.

Heat milk until simmering. Steep tea bags for 7-10 mins. Discard bags, sprinkle gelatin over warm milk, and whisk until fully dissolved. Set aside to cool slightly.

Beat the softened cream cheese, sugar, and vanilla until smooth and creamy.

In a separate bowl, whip the cold heavy cream to soft peaks.

With mixer on low, slowly pour the cooled gelatin-milk into the cream cheese mixture. Beat until combined. Gently fold in the whipped cream until no streaks remain.

Pour filling over the chilled base. Smooth the top, tap to release bubbles, cover, and refrigerate for at least 6 hours, preferably overnight.

For compote: Cook mulberries, sugar, and lemon zest/juice over medium heat for 8-10 mins until berries break down. For a thicker compote, stir in cornstarch slurry and cook 1-2 mins more. Let cool completely.

Once set, release cheesecake from pan. Spread cooled mulberry compote over the top. Garnish as desired, slice with a hot knife, and serve.