LET'S START COOKING!

Base

1. Take 8 inch round ring or a loose bottom cake tin. Put the tin on a cake board or a plate. 
2. Finely crush biscuits using rolling pin. Add melting butter and Mix well. 
3. Put the biscuit mixture on the base of the ring and press tightly with a spoon. Spread in the ring to form 2 mm / 3 mm thick layer. 
4. Chill the ring in the refrigerator until you make the filling.
5. Add gelatin in milk & mix well. Keep it aside for 10-15mins.

Filling

1. Beat cream cheese (room temperature) lightly to make it a bit fluffy. 
2. Beat non-dairy cheese cake topping until soft peaks are formed.
3. In a bowl take egg yolk with sugar. Mix well till properly incorporated. 
4. Heat the milk in pan just enough to make it warm. Add vanilla essence & mix well.
5. Add milk with egg yolk sugar mix cook on double boiler. Then add cream cheese. Mix well till incorporated fully.
6. Microwave or melt gelatine on water bath until it smooth.
7. Add gelatin into the cream mixture until uniformly mixed. Fold cheese cake topping with the cream cheese until uniformly mixed. And add lemon juice in it. 
8. Chill the cheesecake in refrigerate until set, at-least 6-8 hours.

TOPPING: 

1. You could remove the ring carefully by heating the outer surface of the ring slightly with a blow torch (if required). 
2. It can be garnished with fresh fruit and fruit fillings.