In a small pan, place the butter. When melted, remove from the heat and add the chopped biscuits and sugar. Stir until everything is well blended.
Place the mixture in a cake tin with removable bottom. Press down well to make it a compact base. Place in the fridge until it's firm.
Reduce the strawberries to a pure with a hand held blender. Put the gelatin sheets to soak in cold water for 5 minutes.
In a saucepan, bring the milk to a boil. When hot, add the well squeezed gelatin leaves and stir.
Once the gelatin sheets are dissolved, turn off the heat.
Beat the cream until it becomes fluffy and bulky. Add the sugar and beat until it becomes whipped cream.
In a bowl, put the cheese and condensed milk. Beat with a wire whisk until everything is well blended.
Add the gelatin sheets dissolved in milk and mix. Finally, mix in the strawberries puree.
Mix this the cream with the whipped cream. Place the cream on top of the biscuit base. Place in the fridge for at least 5 hours until it is fully solidified.
With a fork, crush the strawberries.
In a saucepan, place the water, the sugar and the cinnamon stick. Simmer for 5 minutes.
After 5 minutes, add the crushed strawberries and lemon juice. Stir and cook over low heat for 45 minutes, until it becomes a thick sauce.
After the 45 mins, turn off the heat and remove the cinnamon stick. Let the sauce cool completely.
After the cream is solidified and the sauce is cold, spread the sauce over the dessert. Pass a knife around the rim of the tin and pull out the sides. And is ready to serve