The Crust

• 1. Melt the butter on low heat and crush the biscuits in the meantime.
  2. Pour the crushed biscuits into a bowl and add the melted butter. Stir it well together.
  3. Put cake plastic or baking paper around the edge of your springform pan.
  4. Press the biscuit mixture evenly into the bottom of the pan, making sure to press it well into the edges.
  5. Place it in the fridge and start on the cream cheese filling.
•  
• 1. Cut the strawberries into small cubes and cook them with lemon juice and sugar. Once it becomes a puree, remove it from the heat and let it cool completely.
  2. Soften the gelatin in a bowl with cold water.
  3. Scrape the seeds from the vanilla pod and optionally save the empty pod for another use.
  4. Pour the heavy cream and vanilla seeds into a clean bowl and whisk until soft peaks form.
  5. Squeeze the water from the gelatin and melt it in a saucepan over low heat.
  6. Stir a couple of tablespoons of the lightly whipped cream with the melted gelatin and immediately pour it into the bowl with the whipped cream. You have to be quick! Otherwise, the gelatin will split.
  7. Mix the cooled strawberry puree with the cream cheese and then fold it into the whipped cream.
  8. Take the springform pan out of the fridge and pour the cream cheese filling into the pan. Make sure it is smooth and even on the surface.
  9. Place it in the freezer for about half an hour. After this, you can decorate your cheesecake with whipped cream and fresh strawberry slices.
•