How to make
Blend the bisquits. Add the melted butter and stir.
Place the biscuit mix into a 8.7″ (22 cm) ring form. Spread it evenly and pack it tightly with a spoon. Refrigerate the crust while you prepare the filling.
Soak the gelatin in 1/2 cup of water.
Beat the heavy cream.
Combine the cream cheese with the sour cream and the sugar. Once all three ingredients are incorporated fold them into the whipped cream gently.
Add the gelatin to the cream mix.
Sprinkle with the lemon zest and vanilla powder.
Spread half of the filling on top of the crust.
Add half of the chopped strawberries and spread the remaining filling on top.
Let the cheesecake cool in the fridge for 2-3 hours.
Just before serving decorate the cheesecake with the remaining strawberries.
Enjoy!
