Crust base: Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin. Transfer into a bowl. Combine well with butter.

Strawberry puree: Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.

Half or quarter the strawberries. Place into a saucepan along with sugar. Cook over low heat until the strawberries break down and become soft. Transfer into a blender and process until smooth.

In a medium bowl, smoothen the cream cheese with a rubber spatula or whisk until creamy. Mix in plain yogurt and sugar until it becomes really smooth.

In a cold bowl, whip the cream until thick and creamy with a whisk or electric mixer. Fold the thickened cream into the cheese mixture.

Assembly: Melt the bloomed gelatin for strawberry puree. Heat in a microwave or bain-marie just until it is fully dissolved. Combine well with the strawberry puree.

Also, melt the bloomed gelatin for cheesecake. Fold it into the cheese mixture until well-combined. Once the gelatin is mixed in, do the following steps quickly before they set.

Pour the 4th bowl (remaining cheese mixture) onto the crust base. Shake the pan to spread it evenly. From the cake center, pour the 1st bowl, followed by the 2nd bowl and the 3rd bowl last.

Cover and refrigerate for at least 4 hours or best overnight. The cake will set better when chilled longer. To remove the cake mold, wrap the sides with a hot wet towel until it loosens up. Then, slice and enjoy!