Dissolve gelatin in four tablespoon hot water, keep aside
Grind biscuits into powder form, roast with butter
Pour and press firmly into springform pan or casserole
Keep in fridge to set for at least half an hour
Beat cream cheese, icing sugar, vanilla essence and egg till smooth and creamy
Beat whip cream till thick and forms peaks
Fold beaten cream in cheese cream mixture and add a tablespoon of gelatine mixture in it, mix in gently
Gently pour the cream mixture over the spring foam pan, spread evenly
Let it set and be firm in freezer
Keep strawberries with a cup of water on boil with little sugar till it's a bit softer, put one tablespoon soaked gelatine in it, let it cool down a bit add jam and mix well
Remove springform from freezer and pour the strawberry mixture on it
Can garnish with whip cream florets and strawberry slices
Allow to set in fridge for 4-5 hours or overnight
