01 - Line a brain-shaped silicone mold or medium oval bowl with plastic wrap to prevent sticking.
02 - Crush graham crackers into fine crumbs and mix thoroughly with melted butter. Press the mixture firmly into the bottom of the prepared mold. Place in refrigerator to set.
03 - Puree fresh strawberries with granulated sugar until completely smooth. Heat water in small saucepan, sprinkle gelatin over surface and let bloom for 5 minutes. Warm gently until dissolved, then stir into strawberry puree. Cool to room temperature.
04 - Beat cream cheese and powdered sugar until smooth and creamy. In separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into cream cheese mixture along with vanilla extract. Add cooled strawberry gelatin mixture and fold until uniform color throughout.
05 - Pour strawberry cheesecake filling into mold over prepared crust. Smooth top surface with spatula. Refrigerate for minimum 5 hours or overnight until completely set and firm.
06 - Melt white chocolate and tint with pink food coloring gel to desired shade. Transfer to piping bag fitted with small round tip. Pipe squiggly lines onto parchment-lined baking sheet to create brain-like folds. Refrigerate until chocolate hardens.
07 - Carefully unmold cheesecake and remove plastic wrap. Arrange white chocolate squiggles over surface to resemble brain convolutions. Drizzle with strawberry coulis or red berry sauce for dramatic effect. Slice into wedges and serve chilled.