Step 1

Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Step 2

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Step 3

Place the crust in the fridge while you make the filling

Step 4

Add the strawberries to a food processor or blender and puree until smooth.

Step 5

Add the strawberry puree and cornstarch to a medium to large saucepan and cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.

Step 6

Turn the heat to medium-low and allow to the strawberry mixture bubble and simmer for 1-2 minutes, then remove from heat, pour into a bowl and set aside to cool on the counter.

Step 7

Add the cold water to a small bowl and sprinkle the powdered gelatin over the water. Let it sit for about 5 minutes.

Step 8

Heat the gelatin in 10 second increments, stirring between, until it is melted and smooth. Pour the melted gelatin into the warm strawberry mixture and stir well to combine. Set the mixture aside to cool a little while you work on the rest of the filling.

Step 9

In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.

Step 10

Add about 1/3 of the strawberry mixture to the cream cheese mixture and beat until well combined and smooth. Add another third of the strawberry mixture and beat until well combined and smooth. Add the remaining strawberry mixture and beat until well combined and smooth. The strawberry mixture is added in parts to make sure it’s all incorporated fully without leaving any lumps. Set aside.

Step 11

In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.

Step 12

Carefully fold the whipped cream into the cream cheese/strawberry mixture in two parts until well combined.

Step 13

Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight.

Step 14

To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.

Step 15

Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.

Step 16

Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with some sliced strawberries, if desired.

Step 17

Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.