• Pan - Line the bottom of a 9-inch springform pan with aluminum foil or parchment paper. Alternatively, you can use a 9-inch cake ring as I have.

Crust

• Crush - Place the graham crackers or digestive biscuits in the bowl of a food processor. Pulse until you have a breadcrumb consistency. Then, add the sugar and melted butter and stir to combine.

  Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
• Press - Pour the graham cracker crumbs mixture into the prepared pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust. Chill in the fridge for 10 minutes.

  Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.

Strawberry mousse

• Strawberry puree - Blend the strawberries in a food processor or blender until smooth. Strain through a sieve or mesh. Then, add the sugar, salt, lemon juice, and liquor (optional). Combine well.

  Pro tip - Straining thru a sieve will take away all the fiber and seeds, which gives a nicer consistency for the mousse.
• Soak gelatin - Next, sprinkle gelatin with 2 tablespoons of water. Let soak for 3 minutes, then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly.

  Pro tip - If you have any white scum on top of the melted gelatin, take it out with a spoon.
• Combine - Add the melted gelatin mixture to the strawberry puree. The best way to do this is to add a few tablespoons of strawberry puree to the gelatin. Then, combine the two.

  Pro tip - Adding a little strawberry puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
• Whip cream - In the large bowl of a stand mixer with the whisk attachment, whip the heavy cream with vanilla extract until stiff peaks.
• Combine - Then, gently fold the whipped cream and strawberry mixture until you have no more white streaks. Your strawberry mousse is ready.
• Set - Pour the mousse over the chilled graham cracker crumbs. Smooth the top with an offset spatula. Chill in the fridge for at least 2 hours or until set.

Jello top

• Jello - In a small saucepan, combine the water, sugar, gelatin, and flavoring. Combine well. Then, cook over medium heat until all the sugar and gelatin has dissolved. Strain through a sieve to remove any undissolved gelatin or scum. Cool until barely warm.
• Fresh fruit - Slice the strawberries into slices and arrange them on the set strawberry mousse. Sprinkle with fresh blueberries.
• Top - Then, gently, pour the gelatin mixture over the layered fruits. Use a small measuring cup or pour over the back of a spoon to prevent disturbing the fruits.
• Chill - Carefully place the cake back in the fridge to chill until the jello has set. It is best to chill the mousse for at least 4 hours or overnight.
• Enjoy!