Crumble the ladyfingers. Add the melted butter and mix everything together.
Press the mixture into a bottom layer in a 26 cm springform pan. Stir the jelly powder into 200 ml cold water and let it swell for 10 minutes.
Then heat the mixture until everything is liquid again. Mix Philadelphia cream cheese with lemon juice and sugar, add the dissolved jelly. Let the mixture rest again until it thickens.
Meanwhile, whip the cream until stiff, fold it into the slightly thickened Philadelphia mixture and spread the cream on the prepared ladyfinger base. Smooth out and place in the refrigerator for at least 4 hours.
