Strawberry cheesecake


for base
25 Marie Biscuits
113 g Butter, melted
for Cheesecake - Recipe Adapted from - Deeba Rajpals Passionate about Baking
800 ml Yogurt
1/2 cup Strawberry crush
200 ml Cream (I used Amul trtra pack)
1/2 cup Icing Sugar
11/2 tbsp gelatin
1/4 cup Cold Milk 

Whipped Cream (optional)
Fresh Strawberries 
Hang the curds in a muslin cloth overnight in refrigerator.
Crush marie biscuits in a blender or ziploc bag. Mix with melted butter.Transfer into an 8 inch spring form or pie pan and press the mixture firmly with your hand or back of a spoon or ramekin, extend the base to the sides of the pan. Set in the freezer till further use.
Sprinkle gelatin over 1/4 cup cold milk and place in a vessel with hot water till the liquid is clear and all the gelatin is dissolved.
Whip the 200ml cream till medium soft peaks are formed and place in the refrigerator till further use. 
In a blender or using a hand whisk, blend together the hung curd, strawberry crush and icing sugar till smooth and add in the gelatin liquid and blend well.Now fold in the whipped cream.
Pour the cheesecake mixture into the prepared biscuit base and spread evenly.
Place in the refrigerator for 4 to 6 hours or overnight till the cheesecake sets.
Served with fresh strawberries and whipped cream.