Strawberry cheesecake

Prepare the base by pulsing the cookies in a blender with the sugar until powdered. Mix in the melted butter until well combined. Transfer the mixture into a mold and press it down firmly with the back of a teaspoon. Let the cookie base rest in the fridge for at least 30 minutes. Prepare the filling by softening the gelatin in a bowl of cold water for 10 minutes. Mix the creamy cheese and the ricotta in a large bowl, then add two tablespoons of sugar and the vanillin. Heat 50 ml of fresh cream in a small pan, add 10 g of gelatin and let it dissolve, then add to the cheese mixture. Whip the remaining cream until stiff and fold it gently into the mixture without letting it soften. Pour the custard into the prepared cookie base. Chill in the refrigerator for at least two hours. To prepare the filling soften the remaining gelatin in plenty of cold water, rinse the strawberries and transfer to a small pan with the sugar. Cook over low heat until the strawberries begin to break down and pulse in a blender to obtain a puree. Squeeze the gelatin, add it to the warm strawberry puree and stir. Pour the strawberry gelatin on the cake. Refrigerate for at least 1 hour.