Step 1

Combine the crushed cookies and melted butter together in a bowl

Step 2

Pour into a 6-inch cake ring lined with acetate

Step 3

Firmly press the cookie crumbs into the bottom of the ring

Step 4

Reserve in the fridge while you make the cheesecake filling(If you don't have a cake ring or acetate you can use a 6-inch springform cake tin lined with baking paper!)

Step 5

Bloom the gelatine powder in the cold water

Step 6

Cream the cream cheese and sugar together until smooth

Step 7

Add the lemon juice and zest

Step 8

Add the yogurt and cream, mix until smooth

Step 9

Microwave the gelatine mixture for 10 seconds

Step 10

Add a few spoons of the cream cheese mixture to the gelatine and stir until smooth

Step 11

Add the gelatine mixture to the cream cheese mixture and mix until completely combined and smooth

Step 12

Pour the filling ontop of the base and place in the freezer while you work on the raspberry and strawberry layer

Step 13

Bloom the gelatine in the cold water

Step 14

Blend the raspberries, strawberries and sugar together until smooth

Step 15

Add the thickened cream and mix until combined

Step 16

Microwave the gelatine for 10 seconds

Step 17

Add a few spoons of the berry mixture into the gelatine and mix until smooth

Step 18

Pour the gelatine mixture into the berry mixture and stir until combined

Step 19

Pour on top of the cheesecake mixture

Step 20

Chill in the fridge overnight or in the freezer for at least 2 hours

Step 21

Once thoroughly chilled remove from the cake ring, and peel off the acetate

Step 22

Decorate with whipped cream, strawberries and crushed shortbread cookies

Step 23

Thaw completely and serve chilled!