• Prepare a 9-inch springform pan by lining the bottom and sides with parchment paper.

Base

• Place the graham crackers in a food processor or a resealable plastic bag and crush them into fine crumbs. Transfer them to a medium bowl.
  1 1/2 cups vanilla cookies
• Add the melted butter and stir well until all the crumbs are coated and the mixture resembles wet sand.
  6 tbsp melted butter
• Press the mixture evenly onto the base of the baking tin. Use the back of a spoon or an offset spatula to press the crumbs firmly into the bottom of the baking pan. Place it into the fridge to cool while you're preparing the cheesecake layer.

Cheesecake Layer

• Make sure the cream cheese is at room temperature to ensure a smooth filling. You can leave it out for about 30 minutes or use a microwave in short bursts to soften it without melting it.
  8 ounces cream cheese
• In a mixing bowl, start by mixing the softened cream cheese only using a hand mixer or whisk. Add the mascarpone cheese and blend them together until smooth and creamy. Gradually add the powdered sugar while continuing to mix. Stir in the vanilla extract and the lemon zest.
  12.5 ounces mascarpone, 1/2 cup powdered sugar, 1 tsp vanilla extract, 1 tsp lemon zest
• Once everything is well combined, spoon it onto your prepared graham cracker crust in an even layer. Transfer it to the fridge for a minimum of 2 hours to set.

Jelly Layer

• Add the gelatine powder to 1/4 cup of Rosé and let it sit on the top to "bloom" for 5 minutes. The granules will absorb the Rosé and swell, becoming soft. Mix afterwards.
• In a saucepan, pour in the remaining Rosé wine. Heat it over medium-low heat until it becomes warm but not boiling.
  2 cups Rosé wine, 4 tbsp sugar
• Gradually stir in the granulated sugar into the warm Rosé. Continue stirring until the sugar is completely dissolved. Taste the mixture and adjust the sweetness to your liking by adding more sugar if needed.
• Add the gelatine Rosé mix to the heated Rosé-sugar mixture on low heat while mixing. Stir until fully combined and the gelatine is fully dissolved. Make sure to not boil the mixture.
• Wash, dry, and de-head the strawberries and slice them thickly lengthways. Arrange them on top of the cheesecake layer in a circular pattern.
  1 cup strawberries
• Pour the Rosé jelly over the strawberries. Use a sieve to avoid any lumps or foam. Pour slowly to prevent the strawberries from floating around. Transfer it to the fridge until set for a minimum of 1 hour.