Directions
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Make the Cheesecake Base: In a mixing bowl, combine the crushed graham crackers, white sugar, melted butter, and cinnamon. Stir until well combined. Press this mixture firmly into the bottom of a springform pan. Chill in the refrigerator for about 20 minutes to set.
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Prepare the Strawberry Mousse: Sprinkle gelatin over the cold water in a small bowl and let it stand for about 5 minutes. In a saucepan, combine the pureed strawberries, granulated sugar, and lemon juice. Heat this mixture over medium heat until the sugar dissolves. Remove from heat, add the gelatin, and stir until smooth. Let this mixture chill until slightly thickened, then gently fold it into the whipped cream, creating a light and airy mousse. Spread the mousse over the chilled crust and refrigerate for about 1 hour.
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Create the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the remaining whipped cream, ensuring a fluffy texture. Spread this luscious mixture over the strawberry mousse layer. Cover again and chill for a minimum of 4 hours or overnight for best results.
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Add Final Touches: Just before serving, garnish the cheesecake with whipped cream dollops, sprinkle the strawberry crunch topping generously on top, and finish with fresh strawberries for an added touch of elegance.
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Make the Crunch Topping: Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, all-purpose flour, and brown sugar. Pour in the melted butter and mix until the mixture resembles coarse crumbs. Spread this mixture evenly onto a parchment-lined baking sheet. Bake for 8 to 10 minutes, or until the topping is golden brown. Allow it to cool completely before using.
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