In a small bowl combine gelatin and 1/2 boiling water, mix well until gelatin dissolves completely. Set aside to cool completely.
put digestive biscuits in a large resealable plastic bag, and crush them with rolling pin until very fine crumbs form.
Pour crumbs in the base of a 10" 26cm cheese cake pan. Add butter, and stir until well combined.
Press the crumbs into the base of pan, spreading it
1 1/2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling: in a large blinder mix 1/2 cup cold milk, dream whip, cream cheese, Nestle cream, sugar and gelatin. Blend for about 10 minutes. Add milk if needed to make a runny texture.
Pour the filling into crust, cover with plastic wrap. Refrigerate until firm, 2 1/2 to 3 hours or overnight.
Make strawberry gello topping by mixing 1 pack gello with 2 cups warm water; mix until it cools little bit, then slowly pour over the cheese cake using a large spoon to pour over so you don't cause a hole in the surface of your cheese cake. Refrigerate again until gelo becomes firm.
Run a sharp knife around the sides of pan. Unclasp sides of pan, and remove cheesecake.