Crumble the oat biscuits and mix with the coconut oil. Press the mixture firmly into the bottom of a lined baking tin.
Mix the yoghurt with the Philadelphia cheese, Tagatesse and zest of the lemon.
Soak the gelatine in cold water and then place the leaves in a saucepan on the stove with the limoncello and lemon juice. Stir until the gelatine is dissolved. Pour this into the cheese mixture and stir well again. Pour the mixture onto the biscuit base and leave the tart in the refrigerator for at least 4 hours.
Mix half the strawberries with the jam in the blender.
Pour onto the cheesecake and decorate with some fresh strawberries and mint leaves.