Combine OREO cookies crumbs and butter. Press into the base of a 20 cm spring form pan; chill for 20 mins.
Beat PHILADELPHIA cream cheese until smooth, add sugar, lemon juice, lemon rind and milk. Add gelatine mixture and blend well.
Fold in cream. Pour into prepared crumb crust. Chill for 3 hrs or overnight until firm.
Decorate with fresh fruits.