Crumble up the ETİ Burçak Biscuits. Melt the butter in a pan and brown the cookies. Pour the mixture onto the bottom of a 24 cm springform pan and smooth it out with a spoon. Wash the fruit and remove their seeds and stems. Mix the cream cheese, breadcrumbs and powdered sugar. Grate the lemon peel and add vanilla. Soften the gelatin in cold water, squeeze out the water and put it in a pot. Melt it over low heat while stirring. Then add to the cheese mixture. Mix well and put in refrigerator to cool. Beat the whipping cream in a separate bowl and add to the filling. Spread an even layer of this mixture over the cookies. Let sit in the refrigerator until it becomes firm and then garnish with fruit. Dissolve the jello powder in one cup of sour cherry juice. Let cool for 30 minutes. After it cools, pour this mixture over the cheesecake and serve cold.