Prepare the Crust

• Combine Orea cookie crumbs and melted butter in a medium-sized bowl. Mix until the crumbs are evenly coated with butter.
• Cover the bottom of the 6-inch mousse cake mold with plastic wrap, and use acetate strips around the sides to make demolding easier.
• Press the mixture firmly into the bottom of a 6-inch mousse cake mold to create an even crust.
• Place the pan in the refrigerator while preparing the filling.

Prepare the Cheesecake Filling

• In a small bowl, sprinkle gelatin over 1/3 cup of water. Allow it to sit for five minutes to bloom.
• In a mixing bowl, beat the softened cream cheese until smooth.
• Add sugar and vanilla extract to the cream cheese and beat until well combined.
• Microwave the bloomed gelatin for about 10 seconds or until it fully dissolves.
• Cool the gelatin for a few minutes.
• Add the dissolved gelatin, to the whipped cream, and mix well.
• Fold the whipped cream-gelatin mixture into the cream cheese mixture and whip until soft peek.
• Take one cup of the mixture out and mix it with strawberry jam.
• Take the prepared crust from the refrigerator and pour half the cheesecake filling over it, spreading it evenly.
• Pour the strawberry jam mixture on top of the cream cheese filling.
• Place the pan back in the fridge for at least 30 minutes or until it is set.
• Take the cheesecake out of the refrigerator, arrange the diced strawberry on top, and pour in the rest of the cream cheese mixture. ( if the cheesecake mixture is too thick, put it in a microwave for a few minutes)
• Place the pan back in the refrigerator for at least 5 hours or until it sets.

Clear jello

Bloom Gelatin

• Pour 1/3 cup of cold water into a small bowl. Sprinkle the gelatin over the water and let it bloom for about 5 minutes.

Combine Ingredients

• Add lemon juice, sugar, and hot water in a large bowl. Mix well.
• Add bloomed gelatin to the mixture and stir until completely dissolved.
• Stir in the cold water until well combined.
• Let the lemon jello cool completely to room temperature before using it.

Assemble the Cake

• After the cheesecake has been set, carefully remove it from the mold and arrange the sliced strawberries on the top and sides. Feel free to get creative with the design to make it look beautiful.
• Prepare the 7-8 inch mousse cake mold by tightly wrapping the bottom with plastic wrap and then foil to prevent the jello from leaking during the setting process. Additionally, use acetate strips on the sides of the mold to make it easier to remove the cake once it's set. Finally, seal the cake ring with tape, ensuring there are no openings for the jello to leak out.
• Place the cheesecake in the middle of the mold.
• To commence, carefully pour 1/4 cup of jelly to seal the seam at the base of the cake, thereby preventing any potential leaks. Place it in the refrigerator and set it completely, typically within 30 to 40 minutes. Once it sets, pour in the remaining lemon jello and refrigerate until fully set, about 5 hours or overnight for best results.

Unmold and Serve

• To remove the mold, gently run a knife around the edges and carefully remove it, or wrap it with a warm kitchen towel.

  Serve chilled, and enjoy your stunning fruit jelly cake!

For more instructions on how to make the cake, watch the video.