Strawberry Dream Cheesecake

Preparation

To prepare the crust, start by preheating the oven to 350°F. Mix together the graham cracker crumbs, sugar, and cinnamon, then add the butter and stir to combine.
Press the mixture into the bottom of a 9" springform pan. Bake for 15 minutes. Let it cool completely.
To prepare the filling, beat the cream cheese, sugar, and vanilla in the bowl of a stand mixer fitted with a wire whip until fluffy and smooth.
Dissolve the gelatin in the boiling water.
While the stand mixer is slowly running, add in the gelatin in a small stream. Turn up the speed and whip until the mixture is smooth, being sure to scrap the sides of the bowl.
Add in the whipped topping and mix until smooth.
To assemble the base of the cheesecake, take about 16–20 strawberries and place them flat-side down on the surface of the cooled crust. Carefully pour the filling over the strawberries so they don't fall over. Smooth the filling with a spatula. Cover the springform pan with plastic wrap and refrigerate for at least 8 hours, or overnight.
To prepare the topping, combine the sugar, fruit pectin, cornstarch, water, and orange juice in a small saucepan. On medium heat, bring the mixture up to a simmer until it thickens. Fold in the chopped strawberries.
To finish the cheesecake, remove the plastic wrap from the cheesecake and pour all but about 2 Tbsp of the topping over the surface of the cheesecake. Put the sliced strawberries in the center of the topping. Top the sliced strawberries with the remaining topping.
Refrigerate until the topping has set, about 3–4 hours.