Prepare digestive biscuits in a ziplock bag and crush into fine crumbs Graham crackers, ginger biscuits, or arrowroot biscuits are also good Add melted butter Mix melted butter evenly with the biscuit crumbs Pour the wet crumbs into a 15cm cake pan with a removable base The bottom of the pan is lined with baking paper side of the cake pan is lined with acetate cake collar Use a spoon to press it down evenly Or use the base of a cup Smooth out the edges Chill in refrigerator till needed Prepare filling The cream cheese should be softened first so the batter will be smooth and lump-free Add sugar Mix sugar into the cream cheese till smooth Beat till sugar is blended into the cream cheese Mix in greek yogurt I used sugar-free full-fat greek yogurt Mix the whipping cream in 2 batches First batch in Scrap the side of the bowl from time to time Switch to a whisk for easier mixing Mix in the next batch of cream Whisk whisk~ Add lemon juice Lemon juice helps in thickening the cheesecake and gives a nice flavour Prepare water in a small bowl Add gelatin powder For vegetarian substitutes, try using agar-agar instead of gelatin Set it aside for a few mins and microwave for 20~30 seconds to melt the gelatin Melted gelatin Add a couple spoonfuls of cream cheese batter into the melted gelatin Lightly mix to combine Pour gelatin mixture into prepared cream cheese filling Mix thoroughly till smooth Remove chilled biscuit base from fridge Pour filling into pan Chill the cheesecake for at least 6 hrs or overnight to set Remove the cake mould from the removable base Take out the cake collar Remove the baking paper Serve and enjoy ^^ If you like this video, don’t forget to press the ‘Like’ button and subscribe ^^