Crush the biscuits into fine crumbs and mix with the melted butter. Pour the mixture into a pan with a deeper base. Refrigerate the biscuit base for 30 minutes.
In a large bowl, beat the sugar, powdered sugar, and cream cheese. Add the Cremio pastry cream and mix with a spoon. Prepare the gelatin according to the package instructions and add it to the mixture. Pour the mixture over the biscuit base and stir well.
Mix the second packet of gelatin with the strawberry jam and pour it over the cheesecake. Chill the dessert in the refrigerator for 2-3 hours to set properly.
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