Blitz crumb ingredients. Press into 20cm/8" inverted base lined springform.
Bloom gelatine in the water, re-melt.
Whip cream.
In separate bowl whip cream cheese + sugar, then vanilla, lemon, salt and gelatine.
Fold in ¼ cream, then remaining cream.
Fill crust, fridge 6 hours.
Remove sides of the cake pan. Use then overhang paper to slide cheesecake off the cake pan base onto a serving platter. Then slide the cheesecake off the paper.
Decorate the top with whipped cream and strawberries, if desired. Cut into slices and serve!
