Preheat oven to 325°F (163°C). Double-wrap a 9-inch springform pan with foil.

Pulse graham crackers in a food processor. Add melted butter and blend. Press mixture into the springform pan base to form crust.

In a mixing bowl, beat cream cheese until smooth (about 5 minutes). Add eggs, sugar, mascarpone, and sour cream. Mix well.

Scrape the bowl, then add cocoa powder and red food coloring until the color is vivid. Pour over the crust and smooth the top.

Bake in a water bath for 1 hour and 10–15 minutes. Let cool for 1 hour at room temp.

Add a layer of sliced strawberries over the cooled cheesecake.

Whisk 1½ cups chilled heavy cream to stiff peaks. In another bowl, mix mascarpone, melted white chocolate, condensed milk, and strawberry extract. Blend in half of the strawberries.

Dissolve gelatin in ¼ cup water and add to the strawberry mixture. Stir in remaining strawberries and gently fold in the whipped cream.

Pour mousse over the cheesecake layer. Chill at least 1 hour.

For the topping, beat cream cheese with melted white chocolate, sugar, and strawberry extract. Gradually whisk in 2 cups chilled cream until stiff.

Pipe whipped cream over the mousse using a decorating tip (Ateco #847). Chill overnight to set.

To serve, run a spatula around the edge of the pan and remove the ring. Garnish with strawberries. Keep refrigerated.