[ Crust ]
Crush biscuits to fine crumbs. Microwave unsalted butter at 600W for 40-60 sec to melt. Add the melted butter to the biscuits, and mix well.

Use a cup or spoon to press the biscuit mixture into the bottom of the cake pan. Let it sit in a fridge.

[ Cheesecake ]
Soak gelatin in water. Put water first and then sprinkle gelatin over it to prevent becoming uneven.
Put cream cheese in a large bowl and use a spatula to smooth it.

Add granulated sugar and mix. Mix well for about 1-2 minutes until the roughness of the sugar disappears.
Add mascarpone cheese and mix until smooth.

Add heavy cream in 2 batches and mix well. After the 2nd time, use a whisk to mix until smooth. Add lemon juice and kirsch and stir well.

Melt the gelatin in the microwave at 600W for 10-20 sec. Be careful not to let it boil. Add the gelatin to the cheesecake filling and mix well.

Transfer 150g / 5.3 oz to another small bowl and cover it with plastic wrap. Set aside.
Pour the remaining cheesecake filling over the chilled crust, flatten it, and cool it in a freezer for 20 minutes.

20 mins later, take the cheesecake out of the freezer and gently place the 10.5cm / 4.1 inches mousse ring on the center of the top.
Stir lightly 150g cheesecake filling, and transfer to a piping bag fitted with a round tip.
Fill the spaces with the filling between the cake pan and the ring. Use a bamboo skewer to stir it to flatten while drawing small circles. Let it sit in a fridge overnight to set.

[ Strawberry jelly: Next day ]
Soak gelatin in water. Put water first and then sprinkle gelatin over it to prevent becoming uneven.
Add strawberries, granulated sugar, and water to a food processor and blend until smooth. Transfer to a small pot.

With stirring, warm it over medium heat until just before boiling. Turn off the heat, add the soaked gelatin, and stir well to dissolve.

Remove from the heat, add kirsch, and stir well. Transfer to a bowl. Place the bottom of the bowl in ice water and cool to 23-25°C / 73-77 F (until it thickens) while stirring occasionally.
Place a sheet of paper towel gently on the top and take off slowly to remove the scum.

Remove the cheesecake from the fridge. Use a knife (warmed slightly) to slide around the edges of the ring and remove the ring.

Use a hot steamed towel to warm the side of the cake pan, then remove the pan.

Pour a small amount of the strawberry jelly into the dent and arrange the cut strawberries, and press gently. Set aside.

[ Clear jelly ]
Soak gelatin in water.
Pour water and granulated sugar in a small bowl, and warm in a microwave (600W for 30-60 sec), and stir well to dissolve the sugar.

Add the soaked gelatin, and stir well to dissolve. Cool it with ice water to 30°C / 86 F while stirring occasionally. Place a sheet of paper towel gently on the top and take off slowly to remove the scum.

Pour the clear jelly over the strawberries, and fill the dent. Let it in the fridge for 3-4 hours to set. Use a warmed knife to cut cleanly.
(Please put the remaining strawberry jelly, strawberries, and clear jelly into cups and chill to eat.)