Crush the Marie biscuits or use pre crushed crumbs

Drizzle the butter over the crumbs till they are moist. You can add a little more or less as needed

Once moist pack in firmly into a prepared square pan with the back of a spoon

I’ve used an 18 x 18 cm pan but you can use a similar size springform pan as well

Because I don’t have a square springform pan, I have lined this on one side with a long piece of parchment so I can lift the cake up and I’ve added two strips on either side as well

Set this aside in the fridge for about 30 mins so the base is nice and firm

Warm the Cream cheese up in the microwave just so it’s easier to whip

Add the juice of the Lemon

Add the Vanilla essence & Condensed Milk and whisk this together

Add the Gelatine in hot Water and stir to dissolve

If there are clumps, press on it with the back of your spoon

Allow this to cool down

When it’s warm, not hot, add it to the cheesecake mixture and whisk to make sure it’s well incorporated

Make sure to scrape down the sides and pour this over the cookie base

Put this in the fridge for an hour or so so it’s semi set

Use a template to decide how you will position your Mithai

After the cheesecake is semi set, lay the Mithai on top

Set this overnight in the fridge

Once set, and this is totally optional, roll out and measured strips of white fondant to stick to each side. This gives it the real mithai box look, but it also looks pretty good without it!