- 7 whole graham crackers
- 4 tablespoons unsalted butter, melted
- 2 tablespoons Nutella
- 2 tablespoons brown sugar
- 2 tablespoons cocoa powder
- ½ tablespoon cinnamon
- 1 pound fresh or frozen strawberries, washed and stemmed
- 1/4 cup sugar
- 1 envelope unflavored gelatin
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- strawberry topping (see above), divided
- 1/2 cup heavy whipping cream
- Fresh strawberries for garnish
- In a food processor or blender, grind the graham crackers until they are fine crumbs.
- Add the butter, Nutella, brown sugar, cinnamon, and cocoa powder and process until thoroughly mixed. You may have to scrape down the sides of the bowl/blender a few times.
- Firmly press the crust evenly into the bottom of an 8-inch springform pan. It should come up the sides slightly.
- In a saucepan, heat the strawberries, sugar, and 2 tablespoons of water over medium heat, until the strawberries are soft.
- Use a blender to puree the fruit mixture, then return to the saucepan.
- In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Allow it to sit for about 1 to 2 minutes. Transfer the gelatin to the berry mixture and gently cook over low heat, whisking just until the gelatin is completely dissolved, then remove pan from heat.
- Reserve 1 cup of the strawberry mixture for the top layer of the cake.
- In a stand mixer or with an electric hand mixer, beat the cream cheese and sugar on medium-low speed until smooth.
- Add the vanilla extract and the strawberry topping (except the 1 cup you have reserved for the top layer).
- In a separate bowl, whip the heavy cream until medium peaks. Fold the heavy whipped cream into the strawberry cheesecake batter, gently folding until just combined.
- Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours, or until it is set to the touch.
- Once the cheesecake is set, pour the remaining 1 cup strawberry topping over it. If the topping has set in the pan, gently heat it for a minute, just until it is pourable (or heat in microwave for 30 seconds).
- Place the cheesecake back in the refrigerator, uncovered, for another 30 minutes, or until the topping is set.
- At this point, it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
- Before unlocking the Springform Pan, run a knife around the edge of the cheesecake to loosen it. Top with the fresh strawberries.