Crush cookies by hand or in a food processor. Then mix in melted butter until fully blended.
Dump crumb mixture into the 5 inch springfrom cheesecake pan. Then press the mixture with your hands or a bottom of a glass to pack it onto the bottom. Put the pan with crust in the freezer while you make the cheesecake.
In a large or medium mixing bowl or stand mixer, add cream cheese, yogurt, agar-agar, and sugar. Mix until fully blended. Pour the cheesecake mixture over the crust and refrigerate until firm or about 6 hours.
Dissolve gelatin in one cup of boiling water string until fully dissolved.
Then pour a cup of cold water into the mix and stir again.
When gelatin is fully mixed, pour over firm cheesecake.
Put the cheesecake back in the fridge and wait about another 3 hours until gelatin has set up.
You can decorate the cheesecake with fresh fruit such as lemon, strawberry, raspberry if you like then serve.