For the crust:

1. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add butter and continue processing until the mixture reaches the consistency of wet sand. Transfer to a 9-inch springform pan, pressing in firmly.** Cover with plastic wrap refrigerate while you prepare the next layer.

For the cheesecake:

1. Prepare gelatin. In a small saucepan, pour cool water over gelatin, mixing until the water is fully absorbed. Place saucepan on the stove and stir constantly until the gelatin is completely dissolved; 1 or 2 minutes. Do not let it reach a boil. Remove from stove and set aside to cool.
2. Add cottage cheese and Greek yogurt to the bowl of a food processor and process until they form a smooth paste. Add powder sugar and continue processing. Finally, add prepared gelatine, processing until fully incorporated.
3. Pour cheese mixture over the graham crust, using a spatula to ensure that it is evenly distributed. Return to the fridge while you prepare the final layer.

For the strawberry mousse:

1. Prepare gelatin. In a small saucepan, pour cool water over gelatin, mixing until the water is fully absorbed. Place saucepan on the stove and stir constantly until the gelatin is completely dissolved; 1 or 2 minutes. Do not let it reach a boil. Remove from stove and set aside to cool.
2. Add strawberries to the bowl of a food processor and process until they become a smooth puree. Add Greek yogurt, lemon juice, and powder sugar and continue processing. Finally, add prepared gelatine, processing until fully incorporated.
3. Pour strawberry mixture over the cheese layer, using a spatula to ensure that it is evenly distributed. Return to the fridge for several hours until it is fully set, preferably overnight.