• Prepare the Pan. Make room in your freezer and refrigerator. Line the bottom of your 6 inch springform cake pan with parchment paper seal the paper to the pan using butter. Line the edges of the pan with parchment paper or a plastic cake collar. Tape the ends together to form a cylinder.

Graham Cracker Crust

• Pulverize the graham crackers. Using a food processor, pulverize the graham crackers into crumbs. Alternatively, you can place the graham crackers into a large ziplock bag and crush the crackers with a rolling pin.
• Whisk in spices. Place the graham crackers into a mixing bowl and whisk with the brown sugar, cinnamon and salt.
• Add in melted butter. Gently, melt the butter in the microwave about 15-30 seconds. Pour in the graham cracker mix and thoroughly mix.
• Layer the pan. Scoop the mix into the prepared cake pan. Press firmly for a flat, even layer. TIP: Use a flat bottomed glass to make an even layer.

Cheesecake Layer

• Beat the cream cheese and sugar. In a medium mixing bowl, use a hand electric mixer and beat on medium speed the cream cheese and granulated sugar together until smooth and creamy. About 2-3 minutes.
• Add in the flavoring ingredients. Add in the sour cream, powdered sugar, salt, lemon juice, and vanilla extract. Continue mixing on medium speed until no lumps remain. About 2-3 minutes.
• Make the whipped cream. In a cold mixing bowl, pour in cold heavy whipping cream and whisk until stiff peaks. Careful not to over whisk. If you over whisk it will turn into a dense butter texture.
• Gently fold in the whipped cream. Pour the whipped cream into the cream cheese mixture and gently fold with a spatula. Fold in an upward motion to prevent from deflating the air in the whipped cream. Mix until JUST combined.
• Layer the pan. Add the top of the graham cracker crust. Use a spatula to smooth out the cheesecake into an even layer. Tap the pan on the counter a few times to create an even top. Chill in the freezer for 1 hour.

Make the Strawberry Jelly Layer

• Cook the strawberry sauce. In a small saucepan, mix the chopped strawberries, granulated sugar, lemon juice together and cook over medium low heat until the strawberries have cooked down and looks like apple sauce. About 10-15 minutes. Strain the strawberry sauce into a heat proof bowl.
• Bloom the gelatin. While the strawberries are cooking, in a bowl, measure out 1/4 cup cold water. Sprinkle the gelatin powder over the top then stir to combine. Let the mixture sit for 5 minutes until the gelatin absorbs the water and becomes jiggly.
• Mix the gelatin in the warm strawberry sauce. Sift the warm strawberry sauce into a large mixing bowl. Add the gelatin mixture and mix. Make sure that the strawberry sauce is warm and not boiling hot when adding the gelatin.
• Layer onto the cheesecake. Let the strawberry gelatin mixture cool for 5 minutes. Take the cheesecake out of the freezer and gently pour the strawberry gelatin on top. Pop any bubbles. Place the cheesecake in the refrigerator for 1 hour.

Make the Lemon Jelly Layer

• Cook the lemonade. In a small saucepan, mix together the lemon juice, sugar, water. Cook on medium low heat and stir until the sugar is dissolved.
• Bloom the gelatin. While the lemonade is heating, measure 1/4 cup cold water and sprinkle the gelatin powder on top and stir to combine. Let the mixture sit for 5 minutes until the gelatin absorbs the water.
• Mix the gelatin in the warm lemonade. Pour the warm lemonade into a heat proof bowl. Add the gelatin mixture and mix. Make sure that the lemonade is warm when adding the gelatin.
• Layer the strawberries and lemon jelly onto the cheesecake. Let the lemonade gelatin mixture cool for 10 minutes. Take the cheesecake out of the refrigerator, line the strawberries along the edges and the center. Gently pour enough of the gelatin to cover the lower half of the strawberries. Place the cake back in the refrigerator to set for 1 hour. This is to prevent the strawberries from floating.
• Pour the rest of the lemon jelly. After the jelly has set a little, pour the remaining jelly on top. Chill in the refrigerator for at least 12 hours or overnight before releasing the cake from the pan.
• Release the cheesecake. Slowly release the spring lock and peel the parchment paper or cake collar away from the sides of the cake and serve immediately.