Line the bottom of a 10-inch springform pan with parchment paper. Place the cookies in a freezer bag and crush them with a rolling pin (I prefer this to blending, as it gives both fine crumbs and crunchy bits). Transfer to a bowl, add the melted butter, and mix with a spoon. Pour into the pan and press down firmly with the back of a spoon. Refrigerate for 15 minutes.

Soak the gelatin in cold water for 15 minutes. In one bowl, beat the cream and 1/3 cup powdered sugar (55 grams) with an electric mixer. In another bowl, briefly mix the cream cheese with 1/2 cup powdered sugar (70 grams). Gently fold the whipped cream into the cream cheese with a spatula. Meanwhile, melt the gelatin with a little cream and add it to the mixture.

Pour the filling into the pan and refrigerate the cheesecake for several hours or overnight. For the strawberry coulis, wash the strawberries well, remove the stems, and cut into small cubes. Place them in a saucepan with the powdered sugar and cook for a few minutes. Add the lemon juice (add water if it seems too thick).

Dissolve the gelatin in a little water (after soaking it in cold water) and add it to the coulis. Stir quickly and pour over the cheesecake filling. Refrigerate for about 4 hours. Decorate only after transferring the cheesecake to a cake platter.