• Combine ground Graham and melted butter in a bowl. Press the mixture into the bottom of an 8-inch springform pan or mousse ring. If using the mousse ring, do not forget to put the cake board at the bottom. Chill in the freezer for 10 minutes to set.
• Place strawberries, sugar, and water in a blender or food processor. Puree until smooth.
• Transfer the strawberry puree to a small saucepan. Add the red food coloring and stir until well blended.
• Add the gelatin and stir until the granules of gelatin are dissolved. Turn on the heat to medium. Continue stirring to avoid lumps of gelatin and let it boil for 5 minutes or until gelatin is completely melted. Transfer to a bowl and let it cool.
• Combine cream cheese and sugar in a bowl. Using a hand mixer, beat it until creamy and smooth.
• Add the whipping cream and continue mixing until creamy and smooth, it will take about 2-3 minutes.
• Pour in the strawberry puree mixture. Using a spatula, mix everything together until well blended.
• Pour the strawberry cheesecake mixture into the prepared cake pan. Place in the freezer for 1 hour.

   

Strawberry Jelly Topping

• Place strawberries, sugar, and water in a blender or food processor.
• Transfer the strawberry puree to a small saucepan. Add the red food coloring and stir until well blended.
• Add the gelatin and stir until the granules of gelatin are dissolved. Turn on the heat to medium. Continue stirring to avoid lumps of gelatin and let it boil for 5 minutes or until gelatin is completely melted. Transfer to a bowl and let it cool.
• Once the strawberry puree has been cooled down, pour it over the cheesecake. Put the cheesecake back in the freezer for another 2 hours.
• Remove the cheesecake from the pan and garnish with fresh strawberries.