Cookies ground into crumbs. Melt the butter and add to the crumbs and mix well.
The bottom of the form is 18 cm. in diameter, cover with baking paper. Line a cookie crumb and tamp it well. Place in the refrigerator.
All products for cheese cream should be at room temperature.
Mix condensed milk with lemon juice. It should thicken.
Pour half the milk over the gelatin.
Beat cream cheese with yogurt and zest.
Add the thickened condensed milk and beat again.
Heat the remaining milk and dilute the swollen gelatin in it. Enter it into the cheese mixture by whisking it at a low speed of the mixer.
If desired, add yellow food coloring.
Place the cheese mixture in a mold and refrigerate for at least 5 hours, preferably overnight.
Release the cheesecake from the mold.
Cream whisk with vanilla until stable peaks, adding powdered sugar at the very end, so they hold their shape better.
Put the cream on top of the cheesecake in a spiral shape and sprinkle with almond petals or crumbled cookies.
Garnish with lemon slices and mint leaves.