To prepare the crust, crumble the biscuits, add the melted butter, and mix well. Transfer it to a baking form, lined with parchment paper, spread it over the entire form with the help of a spoon, and press it well. Place in the refrigerator before preparing the filling.
Blend strawberries with sugar. Transfer to a small saucepan and place over low heat, bring to a boil and simmer for 10 minutes, stirring constantly. Transfer the prepared mass to a container, and cover it with stretch wrap so that the entire surface is tightly covered and cool to room temperature.
To prepare the filling, place cream cheese, heavy cream, condensed milk, and vanilla sugar in a bowl and beat well with a mixer. You should get a creamy mass.
Add water to the gelatin, and let it dissolve for 5 minutes. Then melt (do not boil).
Add the melted gelatin to the cheesecake mass, and mix well. Divide the mass into two equal parts, add strawberry syrup to one, and mix well.
First, spread the white mass in the mold, and then the strawberry layer. Place the cheesecake in the refrigerator for 6-8 hours.Decorate as desired.Bon Appetit!
