Strawberry Cheesecake

1. Put the heavy cream in the freezer 20 minutes before using it.
2. Let the cream cheese soften slightly at room temperature before using it.
3. Grind the biscuits in a chopper until it turns into flour, add the melted butter and knead well with your hands.
4. Grease a removable rim mold (23 cm in diameter) with margarine, line the bottom with the biscuit/butter mixture and refrigerate for 5 to 10 minutes.
5. Meanwhile, place the gelatin sheets in a little cold water, for about 10 minutes.
6. Beat the heavy cream until it turns into a whipped cream and put aside.
7. In a bowl mix the cream cheese with the sugar and then the whipped cream and mix  well.
8. Dissolve the gelatin sheets and add them to the previous preparation, mixing it well.
9. Remove the mold with the biscuit base from the refrigerator, put the cream mixture in it and refrigerate it for about 5 hours.

Topping:

1. Place the sheet of gelatine in water, heat a pot with the 5 tablespoons of strawberry jam and the 6 tablespoons of water stirring very well until it dissolves.
2. Then add the soaked gelatin and stir it to dissolve completely.
3. Let it cool a little and with the help of a spoon, place this topping on the cheesecake and put it back in the refrigerator.