If you are in India, you can use Amul cheese spread to make this. If you want to make cream cheese at home, please check out this link: http://www.tarladalal.com/Low-Fat-Cream-Cheese-3485r I used full fat Philadelphia cream cheese and KDD thick cream. You can set the cheesecake in a loose bottom cake tin or in individual bowls. Let it sit at room temp for 20 mins, before serving, otherwise the biscuit base will be hard. You will need three fourth of a 400 gms Digestive biscuit packet to get 3 cups of crumbs. You can use your fav flavour of jello, instead of lemon, and follow the same procedure. I used Amul butter. You can also use unsalted butter, but the slated butter will enhance the taste of the base. You can store it in the refrigerator for 5 days. Though I used thick cream for this, I think you can use whipping cream. Use 500 ml whipping cream and whip it, till soft peaks form. Mix together cream cheese, sugar and vanilla essence first. Then add the dissolved jello to this mix. Combine well. Fold the whipped cream to the cheese jello mixture in 2 batches and continue as per the rest of the recipe. Kindly note that, I haven't yet tried it myself, but it's based on my experiment with eggless mango cheesecake recipe.