1. In a bowl, add the hot water and stir in the watermelon Jell-O. Mix well until the gelatin crystals dissolve and set aside to cool completely.
For the base:
1. Place the biscuits in a blender and grind them into a powder. Add the sugar and butter and mix well. Line the base of a 24 cm round springform pan with parchment paper and spread the biscuit mixture inside. Press the biscuits down firmly with the base of a glass or the back of a spoon to level them. Place the pan in the refrigerator to firm up the butter and set the biscuits.
For the cream:
1. In a bowl or the bowl of a mixer, place the cream cheese, sugar, and vanilla extract. Beat until light and fluffy, then gradually add the heavy cream. Continue beating until you have a light, mousse-like cream. Lower the mixer speed and pour in the lemon juice and the cold watermelon Jell-O. Pour the cream over the biscuits. Return the pan to the refrigerator to chill the cream for 1 to 1 1/2 hours.
For the topping:
1. In a bowl, add the hot water and stir in the watermelon Jell-O. Mix well until the gelatin crystals dissolve and set aside to cool completely. Once the cream has set, pour the Jell-O over the Cheesecake. To prevent it from hitting the cream abruptly and dissolving, pour the Jell-O over the back of a spoon so it falls more lightly and evenly into the mold. Place the cheesecake in the refrigerator until the Jell-O sets. To unmold, score the Jell-O around the edges with a small knife. This will help it release more easily from the pan. When serving, if desired, garnish with whipped cream, mint leaves, and blueberries.
2. Note: You can make the cheesecake using any flavor you like in the same way. Strawberry, cherry, or even plum.
