Ingredients (12 servings)

• 400mL (1 2/3 cups) cream (35-38% fat)
• 200g (7oz) Philadelphia cream cheese 
• 2 tablespoons granulated sugar
• 6 gelatin sheets
• 200g (7oz) sweet butter biscuits (e.g. Marie biscuit)
• 125g (1 stick) butter
• 150g (5oz) strawberry jam
• small strawberries for garnish

Instructions (Time: 4 hours)

Start by melting the butter. 

While the butter melts, grind the biscuits into a fine powder.

Add the melted butter to the biscuits and mix.

Grease a cake pan with a removable bottom.

Use a spoon or your hands to form the base for the cheesecake with the biscuits.

Place the cake pan in the fridge for 15 minutes. Submerge the gelatin sheets in a bowl with cold water. They will turn soft after a few minutes. Remove the gelatin from the bowl and strain off the water as much as possible. 

Dissolve the gelatin with 2 tablespoons of hot water.

Beat the cream and half way through it add the sugar and the cheese.

Add the dissolved gelatin and mix.

Transfer the mixture to cake pan and place in the fridge for 2-3hours.

The jam that I used was too heavy, so I added about 3 tablespoons of water before spreading it over the cheesecake.

With a knife, carefully separate the cheesecake from the pan before unmolding it. Garnish with small strawberries and serve.