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1
Dissolve the gelatin in water, and then microwave or place into a hot water bath to dissolve completely.
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2
Place the biscuits into a plastic bag, crush, add in melted butter, and press into the mold.
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3
(Refrigerate while you do the rest).
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4
Put the softened cream cheese, sour cream, and granulated sugar into a bowl, and stir over hot water bath or in a double boiler.
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5
Add the lemon juice to the Step 3 bowl and mix well.
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6
Add the dissolved gelatin from Step 1, and mix some more.
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7
Put the heavy cream in a separate bowl, and whip until it thickens (make sure not to over-whip it).
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8
Put the whipped cream from Step 5 in the the cheese mixture from Step 4, and mix together.
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9
Pour into the mold.
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10
Agitate the mold to even out the surface, and chill in the fridge.
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11
(I let it solidify in the fridge for half a day).
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12
Prepare the jelly layer.
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13
Add all of the jelly ingredients to a pan.
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14
Heat over low heat after soaking the gelatin (until it begins to bubble around the edges.)
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15
Place the bottom of the pan into ice cold water (ice water), and let cool.
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16
Wash, hull, then halve the strawberries lengthwise, then line around the edges of the cheese cake from Step 7.
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17
Line up the next row by stacking slightly on top of the strawberries in the first row.
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18
It should look like this.
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19
Pour the jelly from Step 12 on top, and chill in the refrigerator (The cheese cream will melt if the jelly liquid is too warm).
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20
When it sets it's done.
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21
It looks really pretty too, right?
