Grease the base and sides of the spring-form pan or removable bottom pan with butter and line with parchment paper (or cake plastic wrap). About 2 cm of parchment paper should be extended above the edge of the pan.

Pulse the cookies/crackers in a food processor until it resembles crumbs. Add melted butter and pulse to combine. OR put the cookies/crackers in a zip lock bag and crush them with a rolling pin. Mix the cookie crumbs with butter.

Transfer the prepared cookie crumbs to the pan and press firmly to form a base. Use a cup/glass with a flat bottom to make an evenly flat and smooth base. Chill the pan in the fridge for about 30 minutes or more until the base is set.

Place the softened cream cheese in a mixing bowl. First, beat the cream cheese using a rubber spatula.

Add the strained yogurt and lemon juice and continue beating until smooth. Make sure there are no lumps.

Place the milk in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for about 20 seconds (500w) and stir until dissolved.

Add the prepared gelatin and beat for about one minute.

Using a rubber spatula, fold the whipped cream into the cream cheese mixture carefully not to deflate all the air in the whipped cream. Cheesecake filling is ready.

Fill a small bowl (microwave-safe) with 50ml of water. Sprinkle gelatin powder into the water and let it sit for 5 minutes to let the gelatin bloom. Microwave for 20 (500 W) seconds and stir until the gelatin dissolves into a clear liquid.

Place the strawberry juice in a microwave-safe bowl. Heat gently in the microwave for about 1 minute (500 w) until just warm.

Add the prepared gelatin mixture and mix until well combined. Let it cool for about 10 minutes or so.

Take the pan out of the fridge. Make sure the cheesecake layer is fully set. Gently pour the strawberry jelly on top of the cheesecake layer. Place the pan again in the refrigerator for about 2 hours until the layer is fully set.

Take the pan out of the fridge. Make sure the jelly layer is fully set. Arrange the strawberry halves around the edge.

Arrange the whole strawberries in the center. Place the cake in the fridge until you prepare the lemon jelly.

Fill a small bowl with 50ml of water. Sprinkle gelatin powder into the water and let it sit for 5 minutes to let the gelatin bloom. Microwave for 20 (500 W) seconds and stir until the gelatin dissolves into a clear liquid.

Mix warm water, lemon juice, and sugar in a mixing bowl until the sugar is dissolved.

Pour the prepared gelatin into the lemon mixture. Mix well. Set aside until cool.

Pour half of the lemon jelly mixture on top of the cheesecake layer until it covers about half of the strawberries. Let this layer chill in the fridge for about 1 hour until set.

Pour in the rest of the lemon jelly mixture. Chill in the fridge for about 8 hours or preferably overnight until the cake is fully set.

Make sure the cheesecake is fully set before releasing it from the pan.