When you add the liquid gelatin to the cheesecake filling, it will become thinner, and more like a liquid batter, but not to worry, just pour it in the pan, and the gelatin in the gelatin will cause the filling to set, or become firm, and then freezing it speeds up the process. When you remove it from the freezer to serve, it will soften a little, but not melt, because the gelatin will stay set for quite a while.