Mix crumbled biscuits with melted butter. It should look like wet sand after mixing it.

Separate egg whites with egg yolks.
Cook half of the sugar and egg yolks in a saucepan for a minute and then add gelatin.

Firstly you have activate the gelatin by dissolving it in hot water and leave it for a minute till it gets active. Then add it in the sugar and egg mixture.

Mix well and turn the flame off.
Beat egg whites with an electric beater till stiff: add remaining sugar and mix.

Layer a 9 inch spring pan with biscuit mixture and press it well. Place in fridge for a while and let it set.

Beat cream cheese with yogurt and essense in a bowl with an electric beater. Add lemon juice, beat again till it is all well combined.

Add egg yolk mixture and cream. Beat for a minute.

Add egg whites and beat for another minute. Spread this mixture over the biscuit base.

Refrigerate for minimum 6 hours or over night.

Before serving pour chilled strawberry pie filling on the cake.

Decorate with cream and serve.