Cut a circle of parchment paper, the size of a 9-inch springform pan and cover the bottom of the springform pan.

Grind the graham crackers into a food processor into fine crumbs, or place the crackers in a plastic bag and use your rolling pin and roll until you have the fine crumbs.

Add crumbs to a bowl, and mix with the melted butter and sugar.

Press the buttery crumbs on the parchment paper in the springform pan and flatten it with the back of a spoon, creating a fairly even thin crust for the cheesecake.

Place the pan in the fridge, so the cookie crust can harden.

Wash and hull the strawberries and cut into pieces (except for one that is needed for decoration).

Place the strawberries pieces in a blender and puree them.

Sprinkle the gelatin powder in a little bit of water and allow to set for 1-2 minutes.

Heat part of the strawberry puree and add the gelatin, whisking until the gelatin is completely dissolved. Remove from heat and cool down

Scoop the quark into a bowl. Whip the whipping cream with the sugar until stiff peaks.

Fold whipped cream into the quark and add strawberry puree and form a homogeneous mixture.

Pour quark-strawberry mix into the springform pan and place into refrigerator to set.

For best result, cover with plastic wrap and leave in the refrigerator for 24 hours. Can already be served after 4-6 hours.

Carefully slide a knife around the perimeter of the cheesecake and loosen the springform ring.

Warm strawberry jam with 1 tablespoon on water on low heat, so it becomes more liquid. Poor over cheesecake and spread out.

Cut strawberry in 4 pieces and place in center of cheesecake.

Place the cheesecake back in the refrigerator and cool for another hour to set the jam.