1-First: sprinkle the unflavored powdered gelatin over ¼ cup (2 fl oz/60 ml) of water in a small bowl and let it set for 10 minutes. This blooming process is essential for a smooth texture.

2-Next: blend 3 cups (9 oz/255 g) of plain biscuits into fine crumbs, then add ½ cup (4 oz/115 g) of melted butter and mix until it holds together.

3-Press the crumb mixture evenly into the bottom of a 9-inch springform pan, then cover and chill it in the refrigerator. To avoid leaks, line the pan’s bottom with parchment paper and wrap the sides with tin foil.

4-Microwave the set gelatin for 20 to 30 seconds to liquefy it, then let it cool for 5 minutes to prevent lumps when mixing.

5-Puree 3 cups (15 oz/426 g) of fresh strawberries (hulled) and ⅓ cup (2 ½ oz/71 g) of granulated sugar in a food processor until smooth, creating a vibrant base.

6-Add 3 cups (24 oz/675 g) of block cream cheese to the strawberry puree and blend until smooth for that creamy consistency.

7-Mix about 1 tablespoon of the cream cheese mixture into the cooled gelatin quickly to temper it and avoid lumps.

8-While blending, pour in 1 ½ cups (12 fl oz/360 ml) of heavy whipping cream and the gelatin mixture, continuing until the filling thickens nicely.

9-Pour the cheesecake filling onto the prepared crust, smooth the top, and cover with plastic wrap.

10-Refrigerate for at least 6 hours, preferably overnight, to achieve the best texture.

11-Before serving, decorate with whipped cream rosettes and extra fresh strawberries.