Place one oven form with water in the bottom of the oven, and preheat it to 175 degrees Celsius.
Blend the biscuits to crumbles in a blender .
Melt the margarine in a casserole and mix it with the biscuit crumbles. Pour it in a baking form with removable edges and cover the bottom with the biscuits and press it to a compact pie bottom.
Place the baking form it in the middle of the oven for 10 minutes, take it out and let it become cold.
Pour the cream cheese in a bowl and mix it soft with an electrical mixer. Add the sugar and the corn starch and mix well.
While stirring add the eggs one by one and mix for 1 minute after adding every egg.
Add the sour cream and mix well.
Pour the batter on the biscuit bottom and place the cake in the middle of the oven for 1 hour. Take out the cake and place it cold over the night.
Pour water, sugar and the lingonberries in a casserole and when the water is reaching boiling point reduce the heat and let it boil for 3-5 minutes.
Mix the corn starch and cold water in a glass and pour it in the casserole, stir until it thickens. Pour the topping on the cake and place it cold until it's time to serve it.