Crumble the biscuits into approximate sizes, blend in a food processor, add to a bowl, place together with the melted butter, and mix until the batter becomes moistened.
Pack Step 1 into a mold using the back of a spoon, and chill in the fridge.
Whip the heavy cream in another bowl until soft peaks form.
Combine the water and gelatin, and dissolve in the microwave or in a hot water bath.
Add the cream cheese in after returning to room temperature, add in the sugar, mix with an egg beater, add in the yogurt and milk, and mix some more.
Add in the lemon juice and gelatin, and mix well.
Add Step 6 to the bowl from Step 3, and stir well until it all mixes together.
Pour Step 7 into the mold that was stored in the fridge, smooth out the surface, and chill in the fridge for 2~3 hours.
Story Behind this Recipe
This is a no-bake cheesecake that I made for my husband, who loves cheesecakes. I put my heart and soul into improving the recipe, and was finally able to complete something I can be proud of. My husband told me "This is really delicious! It's even better that the cheesecake sold in cake shops!" Yay!
If you do not have a food processor for the biscuits, then place into a resealable plastic bag and crush it by using a rolling pin etc. If the cream cheese is hard, then microwave or soften in a double boiler.