Step 1: Prepare the Graham Cracker Crust

1. Line a 6-inch springform pan with a strip of parchment paper around the sides, securing with tape if needed, and set aside.

2. In a small bowl, combine 100 g finely crushed honey graham crackers and 1 tablespoon brown sugar.

3. Pour in 30 g melted unsalted butter and stir until the mixture resembles wet sand.

4. Press the mixture firmly into the bottom of the pan using a spatula or the back of a spoon, ensuring an even layer that reaches the edges.

5. Chill the crust in the fridge while preparing the cheesecake layer.

6. Tip: Crush graham crackers in a food processor or zip-top bag for fine crumbs, and press firmly to avoid a crumbly base.

Step 2: Make the Cheesecake Layer

1. In a mixing bowl, whip 125 g heavy whipping cream with an electric mixer until stiff peaks form (about 3–5 minutes). Set aside.

2. In a separate large bowl, beat 250 g softened cream cheese, 30 g Greek yogurt, 75 g powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy (about 2 minutes).

3. Gently fold half of the whipped cream into the cream cheese mixture with a spatula, using an upward motion to maintain airiness. Fold in the remaining whipped cream until no streaks remain.

4. Spread the cheesecake mixture over the chilled graham crust, smoothing with an offset spatula to ensure an even layer that reaches the sides.

5. Chill in the fridge while preparing the jelly layer.

6. Tip: Ensure the cream cheese is softened to avoid lumps, and fold gently to keep the filling light and fluffy.

Step 3: Prepare the Jelly Layer

1. In a small bowl, add 50 mL cold water and sprinkle 2 teaspoons gelatin powder evenly over the surface. Let sit for 5 minutes until the gelatin blooms into a thick gel.

2. Microwave the bloomed gelatin for 30 seconds, stirring until it dissolves into a clear liquid.

3. Pour the melted gelatin into 250 mL pink cranberry juice and stir well to combine. Set aside to cool slightly.

4. Arrange 5–6 sliced large strawberries on top of the chilled cheesecake layer, overlapping slices slightly to hold them in place.

5. Pour half of the cranberry juice mixture over the strawberries, covering about half their height. Chill in the fridge for 15 minutes until almost set to prevent the strawberries from floating.

6. Pour the remaining juice mixture over the partially set layer and chill for at least 12 hours or overnight until fully set.

7. Tip: Pour the jelly slowly to avoid disturbing the strawberries, and ensure the first layer is nearly set before adding the rest.

Step 4: Serve

1. Remove the cheesecake from the fridge and slowly release the springform pan’s lock.

2. Carefully peel away the parchment paper from the sides.

3. Slice with a sharp, warm knife (run under hot water and wipe dry) for clean cuts, and serve chilled.

4. Tip: Let the cheesecake sit at room temperature for 5–10 minutes for easier slicing and a creamier texture