Instructions

• Prepare the crust: In a food processor, combine graham crackers and brown sugar. Process until finely ground, about 1 minute. Slowly pour in the melted butter, blending until the mixture resembles coarse sand.
• Form the crust: Grease a 9-inch springform pan with cooking spray. Transfer the graham cracker mixture to the pan, pressing it evenly into the bottom and about 1.5 inches up the sides. Firmly pack for a stable crust. Place in the freezer for 20 minutes.
• Whip the cream: In a stand mixer fitted with the whisk attachment, mix cold heavy cream and vanilla extract on medium-high speed until stiff peaks form, taking just 1 to 2 minutes. Transfer the whipped cream to another bowl.
• Mix the filling: In the same stand mixer bowl, add softened cream cheese and beat on medium speed until smooth, about 1 to 2 minutes. Mix in granulated sugar, powdered sugar, lemon zest, and lemon juice until combined, roughly 1 minute.
• Prepare the strawberry layer: In a medium bowl, whisk together the strawberry gelatin with boiling water for at least 2 minutes until dissolved. Add this mixture to the cream cheese mixture and beat until smooth, about 1 minute. Gently fold in the finely chopped strawberries.
• Combine with whipped cream: Add one-third of the whipped cream to the strawberry cream cheese mixture and delicately fold until fully incorporated. Add the remaining whipped cream, folding gently to maintain that airy texture.
• Assemble the cheesecake: Take the crust out of the freezer and pour the filling into it, smoothing the top with a spoon or offset spatula. Cover with plastic wrap and refrigerate for at least 12 hours, or up to 2 days, to set.
• Serve: Once chilled, carefully use a small knife to loosen the cheesecake from the springform pan. Transfer to a serving platter or cutting board and cut slices with a warm knife for clean edges.
• Optional: Garnish each slice with additional fresh strawberries for a beautiful presentation.