Directions

1. 1. If you are not using a ready made graham cracker crust, prepare a nine inch springform pan with waxed paper (or plastic wrap) so as to cover the bottom seam; spray the lining lightly with cooking spray.
2. 2. Combine the cracker crumbs and melted butter, mix until all of the crumbs are moistened. Press the mixture into the bottom of the prepared pan; refrigerate to solidify.
3. 3. To make the filling, pour the cold water into a saucepan; mix the gelatin into the water and let stand for one minute. Place the pot over low heat and stir constantly until the gelatin is dissolved; reserve.
4. 4. Whip the cream cheese and sugar with an electric mixer until fluffy. Add the evaporated milk a little at a time while continuing to mix; add the lemon juice and beat until the mixture is fluffy. Be sure to scrape the bottom of the bowl occasionally to make sure there are no lumps.
5. 5. Gradually add the liqueur, vanilla and gelatin mixture until all is fully incorporated.
6. 6. In a separate bowl whip the heavy cream until stiff then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 4 hours (although overnight is much better) before serving.
7. 7. After the cheesecake is partially set (about an hour) swirl strawberry preserves on to the top and garnish with a whole berry for each slice.
8. 8. Remove the springform pan just before serving.