🌻FOR THE CRUST:
Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add butter and continue processing until the mixture reaches the consistency of wet sand. Transfer to a 9-inch springform pan, pressing in firmly. you can press down with a flat bottomed cup to make sure it’s packed in tightly.
Cover with plastic wrap refrigerate while you prepare the next layer.

🌻FOR THE CHEESECAKE:
Prepare gelatin. In a small saucepan, pour cool water over gelatin, mixing until the water is fully absorbed. Place saucepan on the stove and stir constantly until the gelatin is completely dissolved; 1 or 2 minutes. Do not let it reach a boil. Remove from stove and set aside to cool.

Add cream cheese and Whipping cream to the bowl of a food processor and process until they form a smooth paste. Add powder sugar and continue processing. Finally, add prepared gelatine, processing until fully incorporated.

Pour cheese mixture over the graham crust, using a spatula to ensure that it is evenly distributed. Return to the fridge while you prepare the final layer.

🌻FOR THE STRAWBERRY MOUSSE:
Prepare gelatin. In a small saucepan, pour cool water over gelatin, mixing until the water is fully absorbed. Place saucepan on the stove and stir constantly until the gelatin is completely dissolved; 1 or 2 minutes. Do not let it reach a boil. Remove from stove and set aside to cool.

Add strawberries to the bowl of a food processor and process until they become a smooth puree add powder sugar and continue processing. Take it out in big bowl and add whipped cream Mix well with rubber spatula then add prepared gelatine, mix well till fully incorporated.
Pour strawberry mixture over the cheese layer, using a spatula to ensure that it is evenly distributed. Return to the fridge for several hours until it is fully set, preferably overnight.
Enjoy !!! 💞