Finely crumble the biscuits (e.g., in a freezer bag with a rolling pin or in a blender).

Mix with the melted butter.

Pour the mixture into a springform pan (approx. 24 cm in diameter), press down firmly, and chill.

2. Cream Cheese Spread:

Soak the gelatin according to the package instructions.

Combine the cream cheese, sugar, vanilla sugar, and lemon juice until smooth.

Whisk the cream until stiff peaks form and fold in.

Carefully dissolve the gelatin (do not boil!), then add 2-3 tablespoons of the cream to the gelatin (allowing it to blend), then quickly stir everything into the remaining cream.

Spread the cream over the biscuit base and smooth it out.

Refrigerate for at least 3 hours (preferably overnight).

3. Kiwi Topping:

Peel the kiwis and slice them thinly.

Arrange them decoratively on the chilled cream cheese spread.

Optionally, drizzle with clear glaze to prevent the kiwis from browning.

✅ Tip:
Since kiwis contain enzymes that can break down gelatin, they should be placed on the surface only after gelling or briefly blanched (10–15 seconds in hot water) before topping.