No-bake Strawberry Yogurt Cheesecake

Lightly grease a 9 inch springform pan with cooking spray and set aside. Layer the base with parchment paper.
Crush the biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Press down the mixture into the pan. Place in the fridge.
In a small bowl melt the gelatine powder in the warm water. Set aside. In a large bowl, cream together the skyr yogurt, cream cheese, icing sugar, salt and vanilla extract. Add the gelatine mixture and mix in the cream cheese mixture. Pour the mixture into the pan over the biscuit base.
Cover with cling film. Place in the fridge overnight or in the freezer for about 6 hours.
Chop the strawberries and place them in a pot. Add the sugar and lemon juice, mix well. Bring to a gentle boil over medium heat. Let simmer for a few minutes until strawberries start breaking down and it starts to thicken. With an immersion blender, blend until you get a smooth sauce. Sieve the sauce to remove the seeds. While still warm, take 3 tablespoons of the sauce and dissolve the gelatin, add everything back to the pot. Let cool.
Once cool, add the strawberry layer to the cheesecake. Cover and let sit in the fridge for at least one hour.
When ready to serve and the cheesecake is set, remove from the springform pan. Decorate with some crushed biscuits and fresh strawberries.