Strawberry Mousse Cheesecake

This strawberry cheesecake is for someone who's love strawberry with light cheese without baking. Easy and delicious. The recipe is coming with strawberry sauce but I'm replace with strawberry gelee layer.

Adapted from : Womanandhome
(with minor changes by monsterandsharkkitchen)

20 cm (8in) springform cake tin
For the base :

175 gm digestive biscuits, finely crushed (can reduce the quantity if you prefer thin layer of biscuits)
75 gm butter, melted (if biscuits have be reduce, butter quantity also need to reduce)

For the filling : 

225 gm strawberries, halved
75 gm caster sugar
6 gelatin leaves, softened in cold water (depend the brand of gelatin, the one I'm using is 5 gelatin's for 570 ml liquid)
300 gm cream cheese
150 ml double cream, whipped
150 ml natural Greek yogurt

For the strawberry gelee layer : 

225 gm strawberries, sliced
2 gelatin leaves, softened in cold water
2 tablespoon caster sugar
2 tablespoon water

Method:

1. Place the biscuits and butter in a bowl, mix well and press into the base of the tin. Chill whilst you make the filling.
2. For the filling, place the strawberries, 2 tbsp of the caster sugar and 2 tbsp water in a saucepan and cook on a moderate until the strawberries are very soft. Puree the mixture in a blender and push through a fine sieve back into the saucepan that you cooked them in. Warm the strawberry puree again and when hot, squeeze the excess water from the gelatin leaves and add to the strawberry puree. Swirl the pan to make sure that the gelatin is completely dissolved. Set aside
3. Place the cream cheese and remaining sugar in a mixing bowl and mix until smooth. Add the cooled strawberry and gelatin mixture and mix again. Add the yogurt and double cream and fold in until thoroughly combined .  Pour over the biscuit base and chill when prepared the top layer.
4. For the top layer, place the strawberries, 2 tbsp of the caster sugar and 2 tbsp water in a saucepan and cook on a moderate until the strawberries soft but not too lumpy. Squeeze the excess water from the gelatin leaves and add to the strawberry mixture. Swirl the pan to make sure that the gelatin is completely dissolved but must slowly because make sure all the sliced strawberries look good. 
5. Take out the pan from fridge and slowly put on sliced strawberries around the cheesecake and the last pour over the remaining mixture on top. Chill for a minimum of 6 hours or overnight.
6. To serve the cheesecake, run a round bladed knife around the outside of the tin and release the tin. Transfer the cheesecake to a serving plate. Slice with a clean and warm knife to get the perfect of every slice cheesecake.