Crush the biscuits and melt the butter.
Mix it together and press the biscuit mixture into a springform pan.
Mix cream cheese, lemon, vanilla sugar, and powdered sugar.
Whip the cream until it forms stiff peaks and blend it into the cheese mixture.
Pour the mixture over the biscuit base - refrigerate overnight or freeze for two hours.
Soak the gelatin in water.
Bring the juice to a boil and add the gelatin.
Ensure it melts completely!
Cool the juice to room temperature.
Pour the cooled gelée over the cheesecake by gently pouring the juice over a wide spoon held above the cake (gently).
Freeze or refrigerate until the gelée sets!
