Crush the biscuits, melt butter and combine.
Press into the bottom and sides of a 22cm springform cake pan
Bake in a moderate oven for 10 minutes.
Dissolve jelly in the hot water then add the lemon juice and set aside.
Whip the evaporated milk until very thick.
Meanwhile separately beat the cream cheese and add the sugar and vanilla.
Add the cream cheese mixture to the well whipped evaporated milk.
While the mixer is still going add in the (still warm) lemon jelly mixture.
Pour the filling into the biscuit case and chill for 24 hours.
Garnish with strawberries or crushed pineapple.