1. Make the Crust:

To a food processor, add the graham crackers and brown sugar.

Process until finely ground, about 1 minute.

With the processor running, slowly pour in the melted butter.

Process the mixture until it is the texture of coarse sand.

2. Press the Crust into the Pan:

Spray a 9-inch springform pan with nonstick cooking spray.

Transfer the graham cracker mixture to the prepared pan.

Using a measuring cup or your fingers, press the mixture firmly into the bottom and about 1 ½ inches up the sides of the pan. Make sure the crust is evenly thick and well-packed.

Place the crust in the freezer for 20 minutes to firm it up.

3. Whip the Cream:

While the crust is chilling, make the filling.

To the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the cold heavy cream and vanilla extract.

Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Be careful not to overwhip the cream.

Transfer the whipped cream to a separate mixing bowl and set aside.

4. Beat the Cream Cheese:

To the same stand mixer bowl (no need to wash it), add the softened cream cheese.

Fit the mixer with the paddle attachment (or use a hand mixer). Beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes.

5. Add Sugars and Lemon:

Scrape down the sides of the bowl. Add the granulated sugar, powdered sugar, lemon zest, and lemon juice to the cream cheese.

Beat to combine on medium speed until smooth, about 1 minute.

6. Dissolve the Gelatin:

In a medium bowl, combine the strawberry gelatin with the boiling water.

Whisk vigorously for at least 2 minutes to dissolve the gelatin, scraping any sugar from the sides of the bowl as you whisk.

7. Combine Gelatin and Cream Cheese Mixtures: Add the dissolved gelatin mixture to the cream cheese mixture.

Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute.

8. Fold in Strawberries:

Fold in the finely chopped strawberries using a rubber spatula.

9. Fold in Whipped Cream:

Add one-third of the whipped cream to the cream cheese mixture. Gently fold it in with a rubber spatula until completely combined. This lightens the cream cheese mixture.

Add the remaining two-thirds of the whipped cream. Continue to gently fold until completely combined. Be careful not to overmix.

10. Assemble the Cheesecake:

Remove the chilled crust from the freezer.

Add the filling to the crust. Gently push the filling into an even layer. Smooth the top with the back of a spoon or an offset spatula.

11. Chill:

Cover the pan with plastic wrap. Refrigerate for at least 12 hours (and up to 2 days). This is crucial for allowing the cheesecake to set properly.

12. Serve:

Loosen the cheesecake from the springform pan with a small knife or offset spatula. Carefully remove the sides of the springform pan.

Transfer the cheesecake to a serving platter or cutting board.

Cut slices with a warm knife (run the knife under hot water and dry it between slices for clean cuts). Enjoy!