Crumble the biscuits and place in a bowl. Melt the butter and mix well with the biscuit. Spread the mixture in a springform pan and press down well, chill the base.

Put the jelly with 250 ml of water in a saucepan, stir well and leave to soak for about 10 minutes. Add 250ml water while stirring and heat in a saucepan. Then chill the jelly until it slowly begins to gel.

Mix the cream cheese with the sugar, vanilla sugar and the lemon juice. Whip the cream. Set aside about half of the cream for decoration.

When the jelly starts to gel, carefully fold in the cream cheese mixture and then the cream. Spread the cream on the cake base and put it back in the cold. Put the cream that was set aside in a piping bag and decorate the cake with it, chill for at least 3 hours.

Finally, cut out beautiful decorations from the skin and the pulp of the melon with the help of cookie cutters and decorate the cake with them. Tip: Place the melon decoration on top shortly before serving, otherwise the cream will soak through. Take the cake out of the refrigerator half an hour in advance before serving, otherwise the base will be too hard to cut.