Grind or mash the biscuits to powder. Pour the melted and warm butter over them. Stir everything with a spoon and pour the mixture in a cake form. Press it with a spoon and put the form in the fridge.
Beat the cream cheese and condensed milk in a deep bowl. Add the juice of the lemon, finely grated lemon zest and stir. Beat the liquid cream in a separate container. Gradually add it to the other mixture, while stirring with a spatula.
Prepare the the gelatin according to packet directions, add it to the cream and stir. I prefer creamier creams but you can add more gelatin if you like. Take the form out and place thin round slices of lemon along the walls.
Pour the cream into the form and return to the fridge overnight. The next day, slide a knife between the cake and walls and free it from the ring.