To begin, prepare the base by combining the crushed cookies and melted butter in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 25 cm springform pan to form an even crust. Bake in a preheated oven at 180°C (350°F) for 10 minutes. Remove and let the crust cool completely before moving on.

In a separate bowl, beat the cream cheese with the sugar until smooth and creamy. Gradually incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Add the whipping cream and vanilla essence, then mix until the batter is silky and well combined.

Pour the cheesecake filling into the prepared crust, filling the mold about three-quarters full. Place the springform pan in a water bath and bake at 180°C (350°F) for 30 minutes. Leave the pan uncovered during baking. Once done, remove from the oven and allow the cheesecake to cool completely at room temperature before adding the topping.

For the pomegranate coulis, combine the pomegranate juice, strawberry purée, and sugar in a saucepan over medium heat. Stir gently and bring to a gentle boil. Once bubbling, stir in the hydrated and melted gelatin, followed by the fresh pomegranate seeds. Remove from heat and allow to cool slightly.

Spoon the pomegranate sauce over the cooled cheesecake, creating a vibrant, glossy layer on top. Chill the cheesecake briefly to allow the topping to set.

Just before serving, garnish with fresh peppermint leaves for a fragrant, festive touch. Slice and enjoy this creamy, fruity dessert.