In a bowl, combine the lemon and unflavored gelatin with 1 2/3 cups of boiling water. Stir until completely dissolved and cool to room temperature.

Line the bottom and sides of a 9-inch springform pan with parchment paper, then lightly grease the sides.

Crush the digestive biscuits into fine crumbs and mix with 4 tablespoons of melted butter to resemble wet sand. If too dry, add remaining butter.

Press the crumb mixture evenly into the bottom of the springform pan and refrigerate.

Beat the cream cheese in a large bowl until smooth. Gradually add powdered sugar and mix well. Incorporate the cooled lemon gelatin until blended.

Pour the cream cheese mixture over the chilled crust and return to the refrigerator for at least 2 hours.

In another bowl, dissolve the strawberry gelatin in 1 1/2 cups of boiling water and let cool until slightly thickened.

Once the cheesecake has set, pour a thin layer of the cooled strawberry gelatin over the top and arrange sliced strawberries on it.

Pour the rest of the strawberry gelatin over the strawberries and refrigerate again until firm, about 2 hours.

Carefully remove the side of the springform pan, slice, and serve garnished with fresh mint.