Blend the biscuits and walnuts in a blender. To them add the melted butter.
Stir the products well and spread them out along the bottom of a form with a ring. Press the cake layer firmly and bake in a preheated 356°F (180 °C) oven for 10 min.
In the meantime, prepare the cream. Beat the cream cheese and powdered sugar with a mixer to a smooth cream. Then add the eggs (1 by 1, stirring with mixer after each) and the liquid cream. Beat well again, add the sour cream. This time, stir very gently with a spatula.
Pour the cream mixture over the cooled layer. Smooth it out and bake in a preheated 320°F (160 °C) oven for 30 min. or until the edges redden slightly.
Turn the oven off but leave the cheesecake in it until cooled because if you take it out right away it may crack due to the temperature difference.
Smear the cooled cheesecake with wild berry jam.
You can use a different flavored jam to smear - blueberry, cherry, strawberry.