Blend crackers and almonds to a fine powder. Melt the butter at low heat and mix it with the crackers and almonds. Dress an 18 cm springform pan with baking paper and distribute the crackers crust in the form. Press the crust so that it is evenly distributed in the entire form. Let it cool in the fridge.

Cream Cheese Filling

Soak the gelatin sheets in a bowl of cold water for 10 minutes. Take the gelatin out of the water, just let a little water hang on and melt it over water bath at low heat, take off the heat as soon as it has melted. Stir cream cheese, Greek yogurt, icing sugar and vanilla bean from the vanilla pod well together in a clean bowl. Put 2 tablespoons of cream cheese mixture in the bowl with the warm melted gelatin and stir it well and quickly until it is completely uniform. Then stir the cream cheese with gelatin in the bowl with the rest of the cream cheese mixture and stir well. Put cake plastic all the way around the edge of the springform pan. Pour the cream cheese mixture on top of the cracker crust and spread it in an even layer. Put the cake in the fridge.

Strawberry Jelly

Soak the gelatin sheets in a bowl of cold water for 10 minutes. Put strawberries, water, lemon juice, finely grated lemon zest and the vanilla pod (the empty one from the cream cheese) in a saucepan and bring to the boil. Turn down the heat and let it simmer on low heat for 10 minutes. Sift the juice and return to the pan, along with the sugar. Heat the juice to just below the boiling point, the sugar must be dissolved. Add the gelatin to the pan, stir well and remove the pan from the heat. Allow the jelly to cool to room temperature and then pour it over the cold cheesecake. Refrigerate the cake for a minimum of 3 hours.