Strawberry Cheesecake - cooking recipe

Ingredients

3 oz strawberry-flavored Jell-O
10-12 None strawberries, hulled and halved, plus 1 cup chopped
11.5 oz pound cake, cut into 8 equal slices
32 oz cream cheese, at room temperature
3/4 cup strawberry preserves
1/4 cup powdered sugar
1 tsp vanilla extract
8 oz whipped cream

Preparation

In small bowl, combine Jell-O and 1/2 cup boiling water, stirring until gelatin is completely dissolved. Set aside for 10 mins, or until room temperature.
Meanwhile, lightly grease an 8 inch springform pan. Arrange strawberry halves around sides of prepared pan, making sure cut side is flush with pan sides and berries rest against bottom of pan. Line bottom with 4 slices of cake, trimming to fit as needed.
In a food processor, puree cream cheese, chopped strawberries, 1/2 cup preserves, sugar and vanilla until smooth, scraping down sides of bowl as needed. Add Jell-O mixture and puree until combined. Pour 1/2 of mixture into pan. Top with remaining cake slices, trimming to fit as needed. Pour remaining cream cheese mixture over cake and smooth top to level. Chill for 4 hrs, or until set.
Transfer whipped cream to a pastry bag fitted with a star tip. Pipe 2 rows of rosettes around top of cake. Gently heat remaining preserves until melted then spoon into center of cake.