Lightly grease a 9-inch springform pan and line the base with parchment paper.

Crush the biscuits into fine crumbs, then mix with melted butter. Press firmly into the pan and refrigerate.

Dissolve the gelatin in warm water and set aside.

In a large bowl, mix yogurt, cream cheese, icing sugar, salt, and vanilla extract until smooth.

Add the gelatin mixture and combine well.

Pour the filling over the chilled base and smooth the top.

Cover and refrigerate overnight or freeze for about 6 hours until set.

For the topping, cook strawberries with sugar and lemon juice over medium heat until softened.

Blend until smooth, then strain to remove seeds.

While warm, mix a portion with gelatin until dissolved, then combine back into the sauce. Let cool.

Pour the topping over the cheesecake and refrigerate for at least 1 hour.

Serve your No Bake Strawberry Yogurt Cheesecake chilled, garnished with fresh strawberries and crushed biscuits.