Melt butter in a pot. Roast oat flakes without fat in a pan. Crush the biscuits in the universal chopper. Mix cookie crumbs, butter and oat flakes. Coat the bottom of a springform pan (24 cm Ø) with oil and press the crumb mass onto it.
Cool the mould.
Soak gelatine in cold water. Wash the lemon hot and grate half of the peel thinly. Halve the lemon and squeeze the juice from 1/2 lemon. Cut the vanilla pod open lengthwise and scrape out the pulp.
Mix vanilla pulp, cream cheese, sugar, lemon juice and lemon rind. Melt pressed out gelatine in a small pot, stir in 2 tablespoons of cream cheese cream and stir into the remaining cream. Whip cream until stiff and fold into the cream cheese mixture.
Wash the currants, drain and pluck them from the panicles. Sort the raspberries. Fold 300 g raspberries and 100 g currants into the cream and spread on the biscuit bases. Chill the cake for about 4 hours.
Remove the cheesecake from the mould and decorate with remaining berries.