Break the biscuits into crumbs and mix them with the melted butter and cinnamon. Spread this mixture along the bottom of a cake form with removable walls, while pressing down well.
Beat the cheese with the sugar and milk until you get a smooth mixture. Gradually add the juice, while constantly beating.
Carefully add the beaten in advance cream. Soak 4-5 packets of gelatin in water for 20-30 minutes so they melt and leave the mixture to cool. Gently mix it into the cream. Pour the whole mixture over the layer in the cake form and let it set for 3 hours in the refrigerator.
Pour this mixture on top of the hardened cheesecake and leave it for another 2-3 hours in the refrigerator.