Crush the cookies using a food processor and mix with the melted butter. Press the mixture into a springform pan and refrigerate.

Prepare the strawberry gelée by washing the strawberries, then cooking them in a saucepan with the juice of 1/2 lemon and 4 1/4 oz of sugar. Once cooked, blend with an immersion blender and strain through a sieve.

Prepare the cream by lightly whipping the heavy cream, then adding the juice of 1/2 lemon, mascarpone, cream cheese, and 4 1/4 oz of powdered sugar. Once smooth, spread the mixture over the cookie base.

Spread the strawberry gelée over the cream and refrigerate for 3 to 4 hours.

Serve chilled.