Crush cookies and then mix with butter and brown sugar. Spread and press the mixture into the base of a 175 mm.(7) loose bottomed cake tin. Refrigerator for 10 minutes.
Soak agar- agar, whipped cream, cover and chill until further use. Whisk yogurt until smooth. Add cream cheese & whisk until light.
Heat milk ,sugar a little until sugar dissolves. Remove allow it to cool until look warm. Then add cream cheese and yogurt mixture. Mix very well. Add lemon juice& stir well. Cool the mixture.
Add- 2.3 drop's vanilla essence ,lemon zest. And chopped strawberry. Whisk in the whipped cream gradually.
Pour the cream cheese mixture over the Biscuit Base. Smooth the top so that it is leveled. Refrigerator over night. Heat the side of Cake tin evenly. Remove the tin.Refrigerator for an hour before decorating with the topping.