Blend the cookies with the butter in a blender until well mixed.

You should get a smooth mixture.

Press the cookie mixture into a cheesecake pan. If you don't have a cheesecake pan, use a regular pan.

Bake in the oven for 10 minutes until the edges are golden.

Prepare the cream ingredients. First, whip the Chantilly cream with cold milk (if Chantilly cream is not available, whip 2 cups of whipping cream without adding liquid milk). Add the plain cream and mix, then add the sweetened condensed milk and Kiri cheese or any type of cream cheese. Soak the gelatin in a cup of cold water to soften, then heat it with some sweetened condensed milk until it dissolves and add it to the cream mixture. If gelatin is not available, add 3 tablespoons of cornstarch to the cream mixture and mix well.

Pour the cream mixture over the cooled cookie base and refrigerate for half an hour.

Prepare the strawberry jelly and add strawberry sauce (if available).

Add 1 cup of hot water to the jelly and stir well to dissolve. Do not add too much water so the jelly thickens and sets quickly.

Gently pour the jelly mixture over the cream and refrigerate the pan for at least 6 hours or overnight.

Remove the pan from the fridge when serving, slice, and serve.