Put the gelatin in a little cold water and leave it to swell.
Put the biscuits with butter in a blender and blend.
In a form with removable sides, place the biscuit crumbs, press with your hand in order to create a biscuit foundation and form a little edge along the walls. Put it in the fridge for 30 min.
Dissolve the swollen gelatin in a water bath and let it cool.
Put the sour cream, cream cheese and sugar in a bowl. Stir and add the gelatin very carefully.
The products need to be at room temperature, while the gelatin must not be too hot, so the cream doesn't curdle.
Cut the strawberries finely and add them to the bowl, stir.
Take the form out of the fridge and pour in the cream mixture.
Put it to harden in the fridge for at least 6 hours.