No-bake strawberry cheesecake

Blend the graham crackers in a food processor for a few minutes until they are total crumbs.

Add melted butter and blend until the crust looks like wet sand.

Press the crumbs into a springform pan, flatten evenly by hand, and refrigerate.

Scatter two sleeves of gelatin over a bowl of water, mix to hydrate, and let it sponge about 10 minutes.

Microwave the gelatin about 15 seconds until liquefied, then set aside to cool.

Blend fresh strawberries with granulated sugar until pureed; a few small lumps are fine.

Add the block cream cheese and blend until not lumpy before adding the cream.

Add the heavy whipping cream and blend briefly.

Loosen the cooled gelatin with some of the cream cheese mixture, then pour it slowly into the running processor so it does not set in lumps.

Blend until thick and smooth.

Pour the filling over the set base and refrigerate at least six hours, preferably overnight.

Variation: without a food processor, crush the crackers in a bag with a rolling pin, chop the strawberries by hand, mix with the sugar, then mix in the rest on a stand mixer at low speed.

Pipe whipped cream rosettes around the top and set a strawberry on each.

Can be made two or three days in advance.