Start by crushing graham crackers into fine crumbs using a food processor or a rolling pin. In a mixing bowl, combine the crumbs with melted unsalted butter until well-coated. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.

In a blender, combine fresh or frozen strawberries with sugar and orange juice. Blend the mixture until it becomes smooth and vibrant. Set aside the puree.

Using a hand mixer or stand mixer, beat the cream cheese in a large bowl until it’s creamy and smooth, usually about 2-3 minutes. Gradually add the powdered sugar, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold about one-third of this whipped cream into the cream cheese mixture. Continue folding in the rest.

Fold the prepared strawberry puree into the cream cheese filling until well-blended.

Pour the strawberry cream mixture over the crust in the springform pan and smooth the top. Cover with plastic wrap.

Transfer the cheesecake to the freezer and let it set for at least 6 to 8 hours, preferably overnight.

Before serving, let the cheesecake sit at room temperature for about 10 minutes. Garnish with fresh strawberries and whipped cream.