1. Combine the crushed biscuits and butter. Press into the bottom of a lightly greased 9-inch spring form pan. Set aside.
2. Add cold water to a small saucepan and stir in gelatin, let it sit for 1 minute. Heat over low heat and stir until the gelatin dissolves completely. Allow to cool slightly.
3. Add the strawberries, blueberries and raspberries to a food processor and pulse until coarsely chopped
4. In a large mixing bowl beat Mungalli Quark, until fluffy. Beat in the sugar followed by the berries. Add the gelatin water and mix until well combined. Fold in the whipped cream until thoroughly missed. Spread the filling evenly over the crust and refrigerate for at least 6 hours.