Instructions: Grease spring form tin. Combine biscuits and butter in bowl. Press over base and side of prepared tin. Cover and refridgerate until set. Filling: Sprinkle gelatine over water in a cup. Stand cup in pan of simmering water, stir until dissolved; cool slightly. Beat cream cheese, yogurt and sugar in a bowl until smooth. Fold in cream and gelatine mixture. Blend strawberries until smooth. Pour half the filling over biscuit base, cover with half the strawberry puree. Using a fork, gently swirl puree through filling. Repeat with remaining filling and puree; swirl with a fork.

Cover, refridgerate for several hours or until set. Serve decorated with extra whipped cream and extra strawberries.

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