1 1/2 cups marie biscuits(crushed)
6 tablespoons butter, melted
250 g cream cheese, at room temperature
250 g unsalted butter
1/4 cup castor sugar
1 teaspoon lemon juice and zest
1 cup heavy whipping cream or 2 small tin nestle cream
1/2 cup fresh milk
1/2 package Marie biscuit
Marie Crust: In a large bowl, mix together the Marie crumbs, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch baking pan with removable bottom. Press the crumb mixture onto the bottom and about one inch up the sides of the pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in lemon juice and zest.
In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour half the filling over the chilled marie crust and layered with marie biscuits ( dip into fresh milk) and pour again the remaining filling and smooth the top. Cover and place in the refrigerator for about an hour and then decorate with strawberry over the filling. Return to the refrigerator to chill for several hours, or even overnight.