Prepare the 'Red Velvet Cheesecake' layer first. Preheat oven to 325F and double-wrap a 9-inch spring form pan with foil; set aside. Place chocolate graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated. Transfer the crumbs into spring form pan and press firmly into the bottom of the pan, creating an even and firm crust; set aside.

Place softened cream cheese into a mixer bowl and use a flat beater attachment to cream the cheese, beating for about 5 minutes. Next, add the eggs, sugar, mascarpone and sour cream. Mix again until the mixture is smooth. Scrape down sides of mixing bowl often to avoid any clumps.

Add the cocoa powder and red food coloring, until desired color is reached. I recommend using concentrated gel color. Mix the batter again until smooth and uniform. Pour the prepared batter over the chocolate crust, spreading it evenly to the edges. Next, prepare the water bath. Transfer the cake pan onto a large baking sheet and fill the sheet half-way with water.

Bake the cheesecake in preheated oven for 1 hour and 10-15 minutes, or until the top is set. Remove the cake from the oven and cool for one hour before proceeding with the next layer. Add a layer of sliced strawberries to the top of the cheesecake before adding the mousse.

Prepare the strawberry mousse. Pour the 1 1/2 cups of cold heavy cream into a mixing bowl and whisk until stiff peaks form; set aside. Into a separate bowl, add the mascarpone, melted chocolate, sweetened condensed milk and strawberry extract. Using a whisk or hand-mixer, blend the ingredients together until creamy. Then add in half of the diced strawberries, blending them into the mixture.

In a small measuring cup/bowl, sprinkle the unflavored gelatin over 1/4 cup water. Mix together, then microwave until the gelatin is completely dissolved. Pour the dissolved gelatin into the strawberry base, add the remaining diced strawberries and mix everything together. Add the prepared whipped cream and use a spatula to gently fold the strawberry base with the cream, keeping it light and fluffy.

Pour the mousse over the cooled red velvet cheesecake and spread evenly to the edges. Refrigerate the cake for at least 1 hour before adding the final layer.

For the strawberry whipped cream, first cream together the softened cream cheese, melted white chocolate, sugar and strawberry extract. Once creamy and smooth, pour in the chilled heavy cream. Whisk until a smooth, stiff and fluffy whipped cream forms. Transfer the cream into a pastry bag tipped with a decorating tip; I used Ateco tip #847.

Pipe the whipped cream onto the strawberry mousse layer, covering the layer completely. Chill the cake in the refrigerator overnight to allow the mousse layer to set completely. To release the cake from the pan, run a flat spatula along the edges. Garnish the top with extra strawberries. Keep cake refrigerated.