Mix the crushed graham crackers with the melted butter until the crumbs are evenly coated and hold together when pressed.
Press this mixture firmly into the bottom of a springform pan to create an even crust. Bake in a preheated oven at 175°C (350°F) for about 10 minutes until golden, then let it cool completely.
Sprinkle the unflavored gelatin over the cold water and let it bloom for about 5 minutes until it becomes thick and spongy.
Gently heat the bloomed gelatin over low heat, stirring constantly until fully dissolved—just until it’s clear and smooth. Remove from heat and set aside to cool slightly.
In a large bowl, beat the softened cream cheese with the superfine sugar until smooth and creamy, about 2-3 minutes, until no lumps remain.
Add the lemon juice and the cooled gelatin mixture to the cream cheese, mixing well until combined and slightly thickened.
Gently fold the cold whipped cream into the cream cheese mixture using a spatula, taking care to keep it light and airy.
Fold in half of the sliced strawberries into the filling, then pour the mixture over the cooled crust, smoothing the top with a spatula.
Arrange the remaining strawberries on top of the filling, pressing them gently into the surface for an attractive finish.
Place the cake in the refrigerator and chill for at least 4 hours, preferably overnight, until the filling is firm and set.
Carefully remove the sides of the springform pan, then slice with a warm, sharp knife to serve, garnished with extra strawberries if desired.
