Heat the oven to 350 degrees Fahrenheit.
Melt the butter in the microwave, then add the pecans and 1/2 cup swirf to the food processor. Whisk until the nuts are sticky.
Add the nut mixture to the melted butter and mix well. Place them in a large baking dish (I used a 13" x 9" and press down to make the crust.
Bake for 15 minutes or until tender and browned on top. Then let it cool completely. This is very important so that the cream cheese does not mix with the nuts.
Meanwhile, using a hand mixer, pour in the rest of the swirff cheese and cream cheese. Then add the heavy cream and beat until creamy and fluffy.
Pour the cream cheese mixture and smooth over the cooled crust, making sure to form a firm layer and sealing the sides and corners so the gelatin doesn't seep through. Put it in the fridge for 30 minutes and move on to making the jelly.
Add gelatin to a bowl and pour two cups of boiling water over it. Whisk until gelatin dissolves, then set aside to cool. Note that you are only using 2 cups of water, not 4 as stated on the package.
Mix strawberries with gelatin, then pour over the cream cheese layer.
Put it in the fridge for 4 hours so that the jelly hardens before eating.