Line the base of a 22 cm springform pan with baking (parchment) paper. Set aside.

Cheesecake base:To melt chocolate, place chopped chocolate in a heatproof bowl placed over a pan of boiling water. Make sure the bowl doesn’t come in contact with boiling water. When chocolate turns shiny, stir until smooth. Alternatively, you can melt chocolate in the microwave.

Place rice crispies (rice puffs) and dried cranberries in a large bowl. Pour melted white chocolate. Stir to combine. Transfer mixture to the springform pan. Smooth top. Refrigerate for 15 minutes.

Gelatin mixture:Sprinkle gelatin powder over boiling water. Stir to dissolve gelatin. Leave to cool completely.

Cheesecake layer:Place cream cheese and ½ cup sugar in a large bowl. Using an electric mixer, beat cheese and sugar until smooth. Add gelatin mixture. Fold in gently. Set aside.

In another bowl, place cream and ⅓ cup sugar. Using an electric mixer, beat until soft peaks form. Fold whipped cream mixture into the cream cheese mixture.

Add vanilla extract. Fold in gently. Add this to the cheesecake base. Smooth top. Refrigerate for two hours.

Strawberry santa hats:Place cream and sugar in a large bowl. Using an electric mixer, beat until soft peaks form.Pipe cream onto the edges of the cheesecake. Top with strawberries. Pipe a dollop of cream onto the pointy ends of strawberries.