Prepare the Chocolate Crust

1. Preheat oven to 325 °F (163 °C). Double‑wrap a 9‑inch springform pan with foil.
2. Pulse chocolate graham crackers in a food processor to fine crumbs.
3. Add melted butter, pulse to combine, then press firmly into the pan bottom. Set aside.

Make the Red Velvet Cheesecake

1. Beat softened cream cheese in a mixer for ~5 min until smooth.
2. Add eggs, sugar, mascarpone, and sour cream; mix until combined.
3. Add cocoa and red coloring. Pour batter over crust.
4. Place pan in a water bath (baking tray half filled with water).
5. Bake 70–75 min until set. Cool 1 hour, then add sliced strawberries before mousse.

Make the Strawberry Mousse

1. Whip cold heavy cream to stiff peaks; set aside.
2. In a bowl combine mascarpone, melted white chocolate, condensed milk, strawberry extract, and half the diced strawberries.
3. Bloom gelatin in water, microwave until dissolved, then fold into strawberry base.
4. Fold in whipped cream gently.
5. Spread over cooled cheesecake. Chill 1 hour.

Make the Strawberry Whipped Cream

1. Beat softened cream cheese, melted white chocolate, sugar, and strawberry extract until smooth.
2. Add chilled heavy cream and whip to stiff peaks.
3. Pipe over mousse layer. Chill overnight.
4. Garnish with strawberries before serving.