For the Philadelphia Strawberry Romance Cake, place the biscuits in a freezer bag, seal the bag and crumble the contents completely with a rolling pin or your hands. Melt the butter, mix with the crumbs and press into a springform pan lined with baking paper.
Mix Philadelphia, yogurt and bourbon vanilla sugar with an electric hand mixer. Soak gelatin in 150 ml cold water for 10 minutes. Add sugar and heat everything, stirring occasionally, until gelatin is dissolved. Stir briskly into the Philadelphia cream.
Pour one-third of the cream into the springform pan, quarter about half of the strawberries and spread evenly over the cream. Pour the remaining cream into the springform pan, chill the cake for at least 3 hours. Before serving, decorate the Philadelphia Strawberry Romance Cake with a heart made of the remaining strawberries.