Add Oreo crumbs to a medium bowl and mix with melted butter until fully combined.

Press the mixture onto the bottom and sides of a 19 or 10-inch springform pan or a 9x13 inches cake pan. Use a measuring cup to press the mixture, it makes the process very easy. Refrigerate for 20-30 minutes.

Gelatin Mixture:

Add 1 cup of cold water to a small bowl, sprinkle the gelatin on top. Let it bloom for 1-2 minutes. Whisk to combine, microwave for 30 seconds and whisk until fully combined and a gelatin mixture is formed. Set aside.

Add 1 ½ cups of strawberries to a food processor and process until smooth. Set aside.

In a large bowl, using an electric hand mixer or stand mixer, mix together cream cheese, mascarpone cheese, and 1 cup of sugar on medium-low speed until combined. Stop once to scrape the sides and bottom of the bowl. Do not mix at high speed or overmix, as the mascarpone cheese can begin to separate.

In a chilled mixing bowl, add the cold heavy whipping cream, remaining sugar, and vanilla extract. Whip on high speed until stiff peaks form. Manually, using a spatula, fold the whipped cream into the mascarpone cream cheese mixture.

Add the strawberry puree to the gelatin mixture, mix.

Add the strawberry gelatin mixture to the cheesecake batter and mix to fully combine.

Fold in with a spatula the remaining cubed strawberries.

Spread the cheesecake filling evenly on top of the crust. Level the top with a spatula.

Set the cheesecake in the refrigerator to chill and firm, 6 hours or better, overnight.

Add the cold heavy whipping cream and sugar to a large mixing bowl. Whip on high speed until stiff peaks form. Add whipped cream to a piping bag fitted with a large star tip and pipe cream on top of the cheesecake.

When ready to serve, carefully remove the cheesecake from the springform pan.

Decorate with fresh strawberries and mini Oreos. Always serve chilled.

Store in the fridge for up to 4 days.