Crust

1. Put graham crackers in a large plastic bag, and crush them with a rolling pin until very fine crumbs form. Add melted butter and stir until well combined.
2. Press the crumb mixture into a 7-inch (18cm)  round springform pan (or cake ring) and pack in very tightly. Freeze the crust for 10-20 minutes as you prepare the filling.

Cheesecake Filling

1. Soak the gelatin sheet in cold water to soften it about 10 mins. If you are using gelatin powder, add 3 tbsp of water to soften.
2. Beat the cream cheese and granulated sugar together until perfectly smooth and creamy.
3. Heat a portion of the fresh cream (about 50ml), add and stir in the softened gelatin sheet. If you are using gelatin powder, pour the gelatin powder and water together and dissolve the gelatin.
4. Pour gelatin and heavy cream into the cream cheese mixture and stir to combine. Make sure there are no lumps of cream cheese or gelatin. If there are lumps, keep beating or use a hand blender until smooth.
5. Whip the rest of cold heavy cream (270ml) into soft peaks on medium-high speed. Fold the whipped cream into the cheesecake filling until combined.
6. Pour the filling into the prepared crust. Smooth out the top and cover with plastic wrap.
7. Refrigerate until firm, for at least 6-8 hours.
8. Unmold the pan and serve cheesecake with desired toppings.