Preheat the oven to 350°F.

Combine the strawberries, powdered sugar and basil together in a saucepan over low heat for 15 minutes. Remove from the stove and process in a food processor until smooth. Set this puree aside.

In a medium saucepan, heat 2 tablespoons of water on low heat. Add the gelatin and cook for 2 minutes, stirring constantly until the gelatin is dissolved completely.

Next, add the milk, heavy cream, cream cheese, mascarpone cheese, sour cream and granulated sugar to the saucepan and whisk on low heat until smooth.

Remove the mixture from the heat and add the strawberry puree and lemon zest. Puree the mixture with a hand-held blender then strain through a sieve to ensure a smooth texture. Set aside and let it cool completely.

In a large bowl, combine the ground Graham crackers, sugar, and butter and stir until combined completely. The mixture should stick together when squeezed firmly in your hand.

Next, transfer the Graham-cracker mixture to a 8-inch springform pan or three 4-inch mini spring forms and press the mixture firmly into the bottom of the pan. Use the flat bottom of a measuring cup, or a glass to pack the mixture evenly into the bottom of the pan. Refrigerate for 30 minutes.

Remove from the fridge and bake until golden brown for about 10-12 minutes. Remove from the oven and let it cool completely.

Once the crust is cool, pour the filling into the crust and refrigerate for 6 hours or preferably overnight.

To make the basil infused strawberries, stir water, sugar, strawberry jam, lemon juice, and basil leaves in a small saucepan over low heat until the jam melts. Bring the mixture to a boil for 2 minutes and remove from heat. Stir in the strawberries and discard the basil leaves and whipped cream.