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Mix crushed biscuits with melted butter and press firmly into a parchment lined 6 inch springform pan.
Place the crust in the refrigerator while preparing the cheesecake filling.
Sprinkle gelatin over water and let sit for 5 minutes until hydrated.
Microwave gelatin for 10–20 seconds until liquid then allow to cool slightly.
Whisk cream cheese and sugar until smooth then add yogurt and lemon juice.
Slowly pour gelatin into the mixture while whisking continuously.
Beat heavy cream until soft peaks form.
Gently fold whipped cream into cheesecake mixture using a spatula.
Pour filling over the chilled crust and smooth the surface.
Refrigerate for 4–6 hours or overnight until fully set.