Biscuit base: 1. chop all ingredients in a food processor until combined.
2. Line the bottom of a springform pan with baking paper and spread the biscuit base in the pan. Press the whole thing flat with the bottom of a glass.
Caterwhip cheese cream: 1. Place the gelatine in cold water for 10 minutes and melt it over a water bath. Remove the water bath from the heat as soon as the gelatine has melted.
2. Mix the cream cheese, Danica Caterwhip, icing sugar and vanilla seeds together.
3. Temper the melted gelatine with 2 tablespoons of the mixture before stirring the gelatine into the rest of the cheese cream.
4. Spread the Caterwhip cheese cream over the biscuit base and refrigerate the cake for min. 4 hours.
Strawberry jelly: 1. Blend the strawberry porridge to a fine puree.
2. Place the gelatine in cold water for 10 minutes and melt it over a water bath.
3. Temper the melted gelatine with some of the pureed strawberry puree.
4. Mix together and spread over the cooled cheesecake.
5. Refrigerate for min. 3 hours and serve.