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Butter a 9-inch (23 cm) springform pan then line the pan with parchment paper and butter the paper.
In a large bowl, stir together the crushed biscuits and melted butter. Press the biscuit mixture evenly into the bottom of the prepared pan and refrigerate until ready to use.
In a second large bowl, whisk together the cream cheese, sour cream, and sugar.
Place the gelatin sheets in a third large bowl with the cold water and soak for 5 minutes. Drain then add 2 to 3 tablespoons of boiling water and stir to dissolve the gelatin. If using gelatin powder, place 4 tablespoons of cold water into a small saucepan, sprinkle in the gelatine and warm over low heat, without stirring, until the gelatine has dissolved.
Mix in the lingonberry jam, pour into the cream cheese mixture, and stir to combine.
In a medium bowl, whisk the heavy cream until stiff peaks form then add to the batter and gently fold to combine.
Pour the batter over the biscuit crust, smooth the top, and refrigerate for at least 4 hours or until set.