Prepare the Cheesecake Base:

1. Crush the Biscuits: Use a food processor to pulse the biscuits into fine crumbs. Alternatively, seal the biscuits in a plastic bag and crush with a rolling pin.
2. Mix with Butter: Combine the crushed biscuits with melted butter until the mixture resembles wet sand.
3. Form the Base: Press the mixture firmly into the bottom of a springform pan or pie dish to create an even layer. Refrigerate while preparing the cream filling.

Prepare the Cheesecake Cream:

4. Soften the Gelatin: Soak the gelatin sheets in 25g of cold water for about 5 minutes until soft.
5. Mix the Cream Cheese and Sugar: Beat the cream cheese and sugar in a bowl until smooth and creamy. For a citrusy punch, add the lemon zest and juice.
6. Dissolve the Gelatin: Heat the softened gelatin gently in a microwave or over a double boiler until fully dissolved (avoid boiling).
7. Combine Gelatin with Cheese Mixture: Gradually add the dissolved gelatin to the cream cheese mixture, whisking continuously to ensure even blending.

Assemble the Cheesecake:

8. Pour the Cream: Spread the cheesecake cream evenly over the prepared biscuit base using a spatula.
9. Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm.

Garnish and Serve:

10. Finish the Cheesecake: Once set, run a knife around the edges of the pan to loosen the cheesecake before releasing it from the springform mold.
11. Decorate: Garnish with lemon slices, zest, or fresh berries.
12. Serve and Enjoy: Slice the cheesecake and serve chilled for a refreshing dessert experience.