Procedure

• Finely crush the biscuits with a food processor or blender.
  Transfer the crushed biscuits to a bowl.
  Melt the butter in the microwave and pour it over the biscuits, mixing until you obtain a sandy, well-combined mixture.

  

• Open a 10.2 in (26 cm) springform pan, place a sheet of parchment paper on the bottom and close it so the paper stays firmly held underneath.
  For the sides, cut a strip of parchment paper and press it along the perimeter. To keep it in place, lightly grease the bottom and sides with a little butter: this way the paper won’t move and will adhere perfectly.
  Pour the biscuit mixture into the pan and press it down firmly with the back of a spoon to create an even base. Press well along the edges too: this helps you get a more stable base when you slice the cake.
  Chill in the refrigerator to set for at least 30 minutes.

• Soak the gelatin sheets in a small bowl with cold water and leave them to soften for about 10 minutes.
  In another bowl put the cream cheese, the yogurt and the powdered sugar, then whisk until you obtain a smooth, lump-free cream.

  

• Reserve 2–3 tablespoons of the heavy cream from the total and set aside.
  Whip the remaining cream with the beaters until you obtain a soft, semi-whipped consistency, not too firm.
  Take the reserved cream, warm it slightly and dissolve the well-drained gelatin sheet in it, whisking until completely dissolved.

  

• Pour the dissolved gelatin into the cream cheese mixture and mix quickly using a silicone spatula. Add it while still fluid but not boiling: if it’s too hot it may deflate the cream.
  Add the semi-whipped cream and fold it in gently from the bottom up. The cream should be soft but supported: if it’s too runny, let it rest a few minutes before pouring.
  Take the base out of the fridge, pour the cream and smooth well with the back of a spoon.
  Return to the refrigerator for at least 1 hour, until well set.

  

• Soak the remaining gelatin sheet in cold water for about 10 minutes.
  Meanwhile wash the strawberries, remove the stems and keep 4-5 of the nicest ones aside for decoration. Chop the rest and transfer them to a small saucepan with the powdered sugar.

• Cook over low heat for a few minutes, until the strawberries become soft and release their juice. At this point pass them through a sieve to obtain a smooth purée, removing the seeds.
  Thoroughly squeeze the gelatin and add it to the still-warm purée, mixing quickly with a whisk until completely dissolved.

• Take the cheesecake out of the fridge and immediately pour the gelée over the surface, spreading it evenly. Work quickly: the gelatin sets fast and if it starts to thicken it becomes difficult to level in the pan.

  

• Right after, take the strawberries set aside, slice them fan-style or into slices and arrange them on top: this way the gelée will set around them and hold them in place.

  

• Let rest in the refrigerator for at least 3 hours, or preferably overnight, until the surface is firm.
  Before serving, let it sit at room temperature for about 30 minutes.

• Gently open the springform ring and remove the parchment from the sides. If needed, run a knife along the edge to release the cheesecake without damaging it. For a clean cut, use a smooth-bladed knife and wipe it between slices.