If using a 7 inch cake ring wrap the bottom with cling wrap, if using a 7 inch springform pan line the bottom with baking paper

Line the sides of the tin with acetate / baking paper

Crush the biscuits in a food processor or with a rolling pin

Combine the biscuits and melted butter in a bowl until well combined

Transfer the crushed biscuits to the lined tin and press the crumbs into the base

Whisk the water and gelatine powder together in a small bowl and set aside to bloom

Combine the cream cheese, greek yoghurt, strawberries and sugar in the bowl of a blender, blitz until smooth

Melt the bloomed gelatine at 5 second intervals in the microwave

With the blender running slowly stream in the melted gelatine

Pour the cheesecake batter over the biscuit base and cover with cling wrap

Place the cheesecake in the fridge for 3-4 hours until set

Whisk the water (I) and gelatine powder together in a small bowl and set aside to bloom

Combine the water (II), sugar and lemon juice in a microwave safe bowl

Heat the lemon water for 1 minute and whisk until the sugar has dissolved

Melt the bloomed gelatine at 5 second intervals in the microwave

Whisk the melted gelatine into the lemon water and set aside

Slice each strawberry into 4 slices and arrange over the top of the cheesecake

Slowly and gently pour the lemon jelly through a fine meshed sieve, over the strawberries

Gently relocate the cake into the fridge and allow it to set for 3 hours

Once set, remove the cake from the tin

Peel off the acetate/baking paper lining and enjoy!