Biscuits are placed in a plastic bag and tie. Crush with a rolling pin until they are fine crumbs, which is poured into a deep bowl. Pour the crumbs with the melted butter and mix well. The resulting mixture is spread in a greased with butter a baking dish with a diameter of 26 cm and lightly pressed. Gelatine is mixed with water and allowed to stand until they were swollen. The cream cheese mix with sugar, vanilla and lemon juice. Add the wine and melted in a water bath gelatin. Once the mixture begins to tighten slightly added shattered thick foam cream. The cream is well mixed, pour on the base in the form or de smoothed. Biscuits for decoration is ground into fine crumbs and sprinkle over cream. Cake remains in the refrigerator at least 2 hours.