1. Add melted butter to crushed whole wheat cookies, mix well, put in a 15cm mousse mold covered with Teflon sheets, press flat, and place in the refrigerator. 2. Dissolve cream cheese heated in the microwave for about 20 seconds, add sugar, lemon juice and vanilla extract and mix well. 3. After soaking the gelatin in cold water for 10 minutes or more, squeeze out the water and heat it in the microwave for 10 seconds to melt it, then add it to the dough and mix. 4. After whipping about 50% of whipping cream, put it in the dough, mix it evenly, pour a little into a 15cm mousse mold, flatten it, and put it in the refrigerator. 5. Add 25g of blueberry puree to 110g of cheese dough, mix, put half in a 12cm mold, and harden in the freezer for 10 minutes. 6. Add a little blue pigment to the remaining blueberry cheese batter, mix, pour into a 12cm mold, and harden in the freezer for about 10 minutes. 7. Add 15g of fresh cream to green tea powder, mix well, add to 55g of cheese dough, mix, pour into a 12cm mold, flatten, and harden in the freezer for 10 minutes. 8. Add 30g of mango puree to 110g of cheese dough, mix, pour half of it into a 12cm mold, flatten it and harden in the freezer for 10 minutes. 9. Add a little orange pigment to the remaining mango cheese dough, mix, pour into a 12cm mold, flatten, and harden in the freezer for 10 minutes. 10. Add 15g of strawberry puree to 55g of cheese dough, mix, pour into a mold, flatten, and harden in the freezer for 30 minutes. 11. Soak the gelatin in cold water for about 15 minutes, then add sugar and lemon juice to room temperature water and mix well. 12. Squeeze out the water from the soaked gelatin, heat it in the microwave for 30 seconds to melt it, then add it to the lemon water and mix well. 13. Put the cheesecake hardened in a 12cm mold into a 15cm mold and remove the mold and Teflon sheet. 14. Pour lemon water a little higher than the height of the cheesecake in the 15cm mold and let it harden in the refrigerator for at least 3 hours.