• Recommendation: for an easy blend, the cream cheese should be at room temperature.
• Preheat the oven to 375F. You should use the middle or bottom rack.
• Prepare the springform pan first. Grab the foil and wrap it tightly around the bottom and sides of the pan.
• Let's start with the crust. In a bowl, mix all the ingredients and place them inside the pan. Press and distribute the mix evenly into the pan. Set it aside for a few minutes.
• In a large bowl, add the cream cheese and lightly mix it until soft. Then, add the rest of the ingredients until well combined. You can add the eggs one at a time until fully mixed.
• Once it's ready, put the mixture into the pan and place the pan into the bigger pan (roasting pan).
• Be careful with this step: Pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
• With caution, place it into the oven and bake for around 1 hour or until the top is firm. The center will jiggle a bit but it shouldn't be liquid.

Berries topping:

• While the cream cheese filling is baking, let's make the berries topping. Grab a saucepan and add the berries (you can cut the strawberries in half if you want), sugar, water, and lemon juice. Combine and bring it to a boil for a few minutes (5 to 10).
• Once it's ready, mash the berries until it looks like jam. Add the gelatine and mix very well. Let it cool.
• Once it's ready, let it rest in the turned-off oven for about one hour. Then, remove it from the oven and from the water and remove the foil.
• Add the berries topping now and cover it with plastic foil or a plate and refrigerate for at least 4 hours.
• Then, remove it from the springform pan when it's completely cold and serve.
• I hope you enjoy it! 🤤