Preparation Steps

• Prepare the crust: Start by adding graham crackers and brown sugar to a food processor. Blend until finely ground, then slowly pour in the melted butter while processing.
• Form the crust: Lightly spray a 9-inch springform pan with cooking spray. Transfer the graham cracker mixture into the pan and press it firmly into the bottom and up the sides. Chill in the freezer for 20 minutes to set.
• Whip the cream: In the stand mixer bowl, combine cold heavy cream and vanilla extract. Whip until very stiff peaks form, about 1-2 minutes. Transfer to a separate bowl.
• Mix the cream cheese: In the same mixer bowl, add softened cream cheese and beat until smooth. Add granulated sugar, powdered sugar, lemon zest, and lemon juice; mix until well combined.
• Dissolve the gelatin: In a separate bowl, stir together strawberry gelatin and boiling water. Whisk vigorously for at least 2 minutes until completely dissolved.
• Combine mixtures: Pour the dissolved gelatin mixture into the cream cheese mixture. Beat until smooth and creamy, about 1 minute. Gently fold in the finely chopped strawberries.
• Fold in whipped cream: Add a third of the whipped cream to the cream cheese filling and fold gently. Repeat with the rest of the whipped cream until just combined.
• Fill the crust: Remove the crust from the freezer. Spoon the cream cheese filling into the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 12 hours for setting.
• Serve: Once set, use a small knife to loosen the cheesecake from the pan. Transfer to a platter and slice with a warm knife for perfect portions.