Soften 1 sheet of gelatin in cold water. Put the fruit juice on low heat.
Squeeze the gelatin and add it to the juice, mix well until it dissolves completely.
Arrange a pastry ring slightly smaller than the diameter of the mold on a dripping pan, line it with parchment paper, pour the fruit juice, raise the edges of parchment paper and fix it to the pastry ring with a rubber band. Refrigerate to firm. Melt the butter and put the cookies in the mixer, reduce them to powder and then add the melted butter; mix well.
Line a springform pan with parchment paper, pour the cookies and butter mixture onto the bottom, level well with the help of a spoon or bottom of a glass and refrigerate for about 30 minutes.
Soften 1 and a half sheets of gelatin in cold water.
Whip the sugar with the egg yolks until it becomes a frothy mixture. Add the cream cheese. Squeeze the gelatin and let it dissolve with some water then add it to the cream cheese. Separately, beat the whipping cream and add it to the cream cheese mixture.
Take the springform pan and pour half of the cream cheese on the cookie base, leveling it well, put in the refrigerator and wait for it to solidify.
When the first layer of cream cheese has solidified, take the berry jelly by gently removing it from the parchment paper so as not to break it, place it in the center of the cheesecake and put it back in the refrigerator.
Again, once that layer has firmed, take the cheesecake out of the fridge, pour in the remaining cream cheese and put it back in the fridge to solidify. Remove the cake from the refrigerator, open the springform pan, and place the cheesecake on a serving dish. Decorate the cheesecake with Fiordifrutta Strawberries and fresh strawberries to taste.