Combine the biscuit ingredients in a bowl and set aside.
Mix lemon juice, water, and cornflour in a small saucepan.
Bring to a boil until the cornflour dissolves, then stir in the sugar and 1kg of strawberries.
Dissolve the sugar over gentle heat, then remove from heat to cool and thicken.
Soak the gelatine sheets in lemon juice and a little water for 3-5 minutes.
Dissolve the gelatine by heating the mixture gently over low heat.
Whisk the cream cheese and sugar in a mixer at medium speed.
Reduce speed and incorporate the yoghurt and dissolved gelatine.
Stir in the vanilla extract.
Layer biscuits, cheesecake mixture, and strawberries in wine glasses, chill for several hours, and top with cream and mint.