Start this recipe by making the biscuit layer. Mix all the ingredients together and put aside. For the strawberry layer, place the lemon juice and water into a small pan, along with the sugar and strawberries. Heat gently until the sugar has dissolved and the strawberries are softened. Allow to cool. Next, make the cheesecake filling. Soften the gelatine in the lemon juice and a spoonful of water if needed, for 3-5 minutes. Heat the mixture gently over a low heat in a small saucepan until the gelatine is completely dissolved. Meanwhile, whisk the cream cheese and the sugar in a mixer or blender on medium speed till light. Add in the yoghurt and vanilla, followed by the dissolved gelatine and mix well. To assemble the cheesecake, place the ½ of the biscuit layer into the base of six medium glasses, add a good dollop of cheesecake mixture, followed by ½ of the stewed strawberries. Repeat this process in each glass and then chill the cheesecake glasses in the fridge for a while to set. Before serving, decorate the top of the cheesecakes with whipped cream and a sprig of mint. Serve immediately.