Add crackers to a food processor and pulse until they turn to crumbs. With the processor running, drizzle in the melted butter until combined. Pour the crumbs into the bottom of the a 9 or 10-inch (23 or 25 cm) springform pan and shake side to side to get them in an even layer. Press firmly onto the bottom of the pan to create the crust using the bottom of a measuring cup or rounded bottom glass. Freeze for 15 minutes or refrigerate for 30 minutes.

Add the gelatin to a bowl and mix in ⅓ cup (75 ml) cool water. Set aside.

To a mixing bowl add the cream cheese, condensed milk, vanilla and sugar. Use an electric mixer and whisk on low speed until smooth. Drizzle in the gelatin and water while whisking.

Pour the cream cheese mix into the pan on top of the crust. Jiggle the pan back and forth and this will even out the cheesecake and smooth the top. If it is not getting smooth, use an offset knife to smooth. Cover with plastic wrap and refrigerate for 2 to 3 hours until set.

Add the strawberries, lemon juice and sugar to a blender or food processor and blend until smooth. Use a sieve to filter to measure 2 cups (200 ml/grams) of sauce. Set aside.

To a large bowl, add ¼ cup (60 ml) cool water, add the gelatin powder and mix. Mix in the strawberry sauce. Strain through a sieve over the set cheesecake. Refrigerate until set about 2 hours then enjoy!