McDonald style strawberry fitness cheesecake

When creating this recipe I was inspired by McDonald´s strawberry cheesecake which is a really good one. I was wondering how to create that specific "Mcstyle" taste while making it fitness. So I decided to use ricotta cheese which is sweeter and I also used powder milk. Therefore just a little bit of sugar is needed. I think it went pretty well but you can add some more brown sugar if you like. That was the first trial and I already know how I will improve the recipe for the next time. So look forward to Mcstyle fitness cheesecake number II, soon :-)
But for now:

Ingredients:

Crust:
15 tblsp granola muesli
2 tblsp melted butter
1 tblsp brown sugar
Filling:
1 kg ricotta cheese
10 tblsp milk powder
20g vanilla sugar or brown sugar
1 tblsp vanilla extract
1 packaging jello (20g) 
Strawberry layer:
300g  frozen strawberries
2 tblsp brown sugar
1 packaging jello (20g) 

Directions:

1. Preheat the owen to 180°C. Mix muesli in the blender until finely ground and put it into the bowl. Add 1 tblsp brown sugar, melted butter and 1 tblsp ricotta cheese. Mix together well and put it on the bottom of springform pan. Use your fingers to press the batter and make a nice crusty layer. Put into the owen and bake for 10 minutes. When the crust is done take it out and let it cool.
2. Make the filling: In the large bowl add ricotta cheese, milk powder, sugar and vanilla extract. Stir everything together until smooth. Prepare the gelatine acoording to instructions on the packaging and add it to ricotta mass. Pour the batter onto the muesli crust. 
3. Make the strawberry layer: Cut defrosted strawberries in halfs and add 2 tblsp brown sugar. Prepare the jello according the instructions on the packaging. Put the strawberries on the top of ricotta layer with all the juice they released when sugared. Pour the jello on the strawberries to make jello layer. Put the cheesecake into the fridge and let it set for 3-4 hours. I had 8 servings.

1 serving contain: 12g fat, 23g protein and 25g carbs.

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