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1
Prepare the crust:.
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2
In a food processor grind the graham crackers until they are broken into a fine powder.
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3
Add the butter, nutella, brown sugar, salt and cocoa powder and process until it is all well incorporated.
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4
You may have to scrape down the sides of the bowl a few times.
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5
Press the crust evenly into the bottom of an 8 or 9-inch spring form pan.
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6
It should come up the sides slightly.
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7
Prepare the Strawberry topping:.
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8
In a sauce pot add the strawberries, sugar, and 2 tablespoons of water.
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9
Cook over medium heat until the strawberries are quite soft.
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10
Use an immersion blender to puree the fruit.
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11
(You can also do this by pouring the strawberries into a regular blender, then return to the pot to finish cooking.
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12
).
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13
Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl.
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14
Allow it to sit for about 1 to 2 minutes.
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15
Transfer the gelatin to the strawberries and gently cook over low heat.
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16
Whisking just until the gelatin is completely dissolved.
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17
Remove from heat.
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18
Reserve 3/4 cup of the strawberry mixture for the top layer of the cake.
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19
To make the cheesecake:.
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20
In a stand mixer beat the cream cheese and sugar on medium-low speed, using the paddle attachment, until smooth.
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21
Add the vanilla extract.
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22
Add the strawberry topping, except the 3/4 cup you have reserved for the top layer.
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23
In a separate bowl whip the heavy cream until medium peaks.
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24
Fold the whipped cream into the strawberry cheesecake batter.
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25
Gently folding just until it is all combined.
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26
Pour the cheesecake into the prepared pan.
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27
Tap the pan gently on the counter to bring any air bubbles to the surface.
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28
Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.
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29
Once the cheesecake is set, pour the remaining 3/4 cup strawberry topping over it.
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30
If the topping has set up in the pot, gently heat it for a minute, just until it is pourable.
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31
Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set.
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32
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.
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33
Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it.
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34
Top with the fresh strawberries.
