Strawberry Mousse Cheesecake

Ingredients:

• 1 and 2/3 cups crushed shortbread cookies (28-32 cookies)
• 1/3 cup quick-cooking oats
• 3 tablespoons firmly packed brown sugar
• 5 tbsp melted butter
• 1 1/2 cups heavy cream, divided
• 3 tbsp sugar, divided
• 1/4 tsp almond extract
• 1 package (220 g) softened cream cheese
• 3 tablespoons of boiling water
• 1 sachet (2 tsp) gelatin powder
• 1 jar (340 g) strawberry jam, divided
• 3/4 cup chopped fresh strawberries

Preparation:

1. In a medium bowl, combine crushed cookies, oats, and brown sugar. Stir in melted butter with a fork, evenly moistening the crumbs. Press the crumbs into an 8-inch (20 cm) round springform pan and press into an even layer.
2. Whip 1 cup of heavy cream until stiff peaks form. Add 2 tablespoons of sugar and almond extract. Place the cream cheese on a microwave-safe plate. Microwave for 15-20 seconds until very soft. Add to the whipped cream and stir until smooth.
3. In a small bowl, pour boiling water over the gelatin. Stir for about 2 minutes or until the gelatin is completely dissolved. Stir into the cream cheese frosting until fully incorporated. Add 3/4 cup strawberry jam. Spread the frosting over the cake. Refrigerate for 2 hours or overnight.
4. Whip the remaining 1/2 cup heavy cream until stiff peaks form. Stir in 1 teaspoon sugar. Transfer to a zip-lock plastic bag. Snip off a small corner. Remove the ring from the pan. Pipe the whipped cream along the outer edge of the cheesecake. In a small bowl, combine the remaining jam with fresh strawberries. Spread the topping evenly over the cheesecake.