1 lb cream cheese Greek yogurt, at room temperature (This* is what I used. Feel free to sub regular cream cheese.)
1/2 cup confectioners' sugar, sifted
1 tsp pure vanilla extract
small pitch salt
1/2 cup heavy whipping cream
FOR THE CRUST:
Pulse the graham crackers and salt together in a food processor until coarse crumbs form. Drizzle in the butter and pulse until the crumbs come together.
Press into the bottom of an 8-inch square baking dish. Place in the fridge while you make the next parts.
FOR THE STARWBERRY-RASPBERRY GELÉE:
Fill a large baking dish with cool water. Place the gelatin leaves in and soak for 10 minutes until softened.
In a saucepan, combine the fruit, sugar, and vanilla extract. Heat over medium high heat util the fruit starts to break down and the sugar is dissolved. Pour into a blender and blend until smooth. Pour back into the saucepan.
Remove the gelatin leaves from the water and kind of wring them out with your hands. Place into the saucepan and stir over low heat for a few seconds until fully dissolved. Reserve 3/4 of a cup of the gelée mixture in the saucepan, and pour the rest into a bowl. Set aside while you make the cheesecake.
FOR THE CHEESECAKE:
In an electric mixer fitted with the paddle attachment, beat together the cream cheese sugar vanilla, and salt until very smooth. Add in the gelée (except the reserved portion) and mix to combine.
In a separate bowl, while the cream to stiff peaks. With a rubber spatula, gently fold into the cheesecake mixture.
Pour into the crust and refrigerate for 45 min until firmed up a bit. Pour the reserved gelée over the top (you can warm it up over low heat if necessary), and refrigerate uncovered for at least 4 hours, and up to 24.
***Instead of gelatin leaves, you can also use a packet of powdered gelatin. Sprinkle it over 2 tbsp of cool water in a bowl, and proceed with the recipe.