1. Make and Bake the Crust:

• Preheat Oven: Preheat oven to 350°F (180°C).
• Combine Ingredients: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened.
• Press into Pan: Press the crumb mixture firmly and evenly into the bottom of a 10-inch springform pan.
• Bake: Bake for 12 minutes.
• Cool Completely: Set the pan aside and let the crust cool completely on a wire rack while you prepare the filling.

2. Make the Cheesecake Filling:

• Bloom Gelatin: Pour 1/4 cup of the cold heavy whipping cream into a small microwave-safe bowl. Sprinkle the unflavored gelatin powder evenly over the cream. Let it sit for 5 minutes to soften and “bloom.”
• Melt Gelatin: Microwave the gelatin mixture for 30 seconds, or until the gelatin is completely dissolved and the mixture is liquid. Stir and let it cool slightly.
• Whip Cream: In a separate, chilled medium bowl, using an electric mixer with chilled beaters, whip the remaining 3/4 cup of cold heavy whipping cream until stiff peaks form.
• Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
• Combine Filling: Beat the vanilla extract into the cream cheese mixture. Gently fold the whipped cream into the cream cheese mixture until just combined.
• Add Gelatin: Stir the cooled gelatin mixture into the cheesecake filling until well incorporated.

3. Assemble and Chill Cheesecake:

• Add Filling: Spread the cheesecake filling evenly over the cooled graham cracker crust in the springform pan.
• Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until the cheesecake is completely firm and set.

4. Make the Kiwi Jelly Topping:

• Puree Kiwi: Peel and puree 4 kiwis in a blender or food processor until smooth.
• Combine Ingredients: In a small saucepan, combine the kiwi puree, water, granulated sugar, agar-agar powder, and green food coloring (if using).
• Dissolve Agar-Agar: Heat the mixture over medium heat, stirring constantly, until the sugar and agar-agar powder are completely dissolved and the mixture comes to a gentle simmer. Agar-agar needs to be heated to activate.
• Cool Slightly: Remove the saucepan from the heat and let the kiwi jelly cool slightly for 5-10 minutes. Do not let it cool completely, or it will set in the pan.

5. Top and Decorate:

• Pour Jelly: Pour the slightly cooled kiwi jelly over the top of the chilled, set cheesecake.
• Chill Again: Refrigerate for at least 30 minutes, or until the kiwi jelly topping is set.
• Decorate: Arrange the sliced kiwis decoratively on top of the set jelly layer.

6. Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled.