Cheesecake with Strawberries

For the base, chop the chocolate and melt with the cream in a double boiler over hot water. Cool. Chop the nuts coarsely and mix with the cereal. Stir into the cooled chocolate. Line a springform pan with plastic wrap. Evenly distribute the chocolate mixture in the pan and refrigerate about 1 hour.

For the filling, soften the gelatin in cold water. Rinse the strawberries and halve or quarter depending on size. Rinse the basil, pat dry, and finely chop, reserving a few leaves for garnish. Whip the cream. Mix the cream cheese with the yogurt, vanilla, sugar, lime juice, and zest until smooth. Combine with the whipped cream, basil, and about 3/4 of the strawberries. Spread mixture on the base, smooth the top, and refrigerate for at least 3 hours cold.