Preparation

• Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
• In a mixing bowl, combine the biscuit crumbs with the melted butter. Mix well until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even, compact layer.
• Place the crust in the refrigerator to chill while you prepare the filling.
• In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom (soften).
• After blooming, gently heat the gelatin mixture in the microwave or over a double boiler until it is completely dissolved. Do not boil.
• In a large mixing bowl, beat the quark (or cream cheese) with the granulated sugar and vanilla extract until smooth and creamy.
• In a separate bowl, whip the heavy cream to stiff peaks.
• Gently fold the whipped cream into the quark mixture.
• In a small bowl, toss the sliced strawberries with the lemon juice. This will help prevent them from discoloring.
• Gradually add the dissolved gelatin to the quark mixture, mixing continuously to ensure it is evenly distributed.
• Gently fold in the sliced strawberries.
• Pour the strawberry quark filling over the chilled biscuit crust.
• Smooth the top of the filling with a spatula.
• Cover the springform pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the cheesecake to set completely.
• Once the cheesecake is set, carefully remove it from the springform pan.
• If desired, spread a thin layer of strawberry jam or glaze over the top of the cheesecake.
• Decorate with fresh strawberry slices and mint leaves.
• Slice and serve chilled.