Blend biscuits and butter in a food processor, and pulse them until very fine crumbs form.
Press the crumb mixture into an 8-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 15 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the sugar, lemon juice and vanilla extract. Scraping the sides of the bowl, as necessary. Beat till nice and smooth.
Add 20 ml of water to 5gm of gelatine and let it sit on the kitchen counter for 15 minutes. Use a double boiler to gently heat the gelatine, so all the granules are diluted well.
Whip the non-dairy cream till stiff peaks. Use an electric whisk to this.In a large bowl combine all three, cream cheese, whipped cream, and diluted gelatine. Gently fold all three using a rubber spatula to get a smooth consistency.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 5-6 hours or overnight.
Unclasp sides of the pan, and remove cheesecake. Top it with fruit preserves and fruit of your choice. Enjoy!