Prepare your fresh strawberries by rinsing them in cool water and then patting them completely dry. Remove the green tops, cut the berries into ¼ inch slices, and place them into a large bowl. Set aside.
In a small bowl, add the water and unflavored gelatine. Gently swirl to make sure that all the gelatine is mixed with the water. Let it sit for about 2 to 3 minutes to thicken.
In a microwave-safe bowl (a glass 2 cup measure works great for this), place the seedless strawberry jam and microwave on high for 30 to 45 seconds. Once warm, give it a whisk to loosen it up and make it smooth and pourable.
Once the jam is hot and smooth, add the gelatine mixture to the jam and whisk again until it is completely incorporated and no lumps remain.
Pour the jam mixture over the sliced berries and gently combine, making sure that all the berries are coated.
Remove the pie from the refrigerator; using a slotted spoon, spoon the berry mixture gently over the cheesecake filling, being careful not to get too much extra liquid on the pie.
Place the pie back in the refrigerator to chill and set for at least 5 hours (or up to overnight). While the pie is chilling, you can make the whipped topping for the garnish.
Using a medium-sized mixing bowl and a handheld mixer, on medium-high speed, beat the heavy cream and powdered sugar until stiff peaks form.
Fill a decorators piping bag, or a gallon-sized Ziploc bag with a small corner of the bag snipped off, with the whipped cream. Pipe small swirls at the edge of your pie just before serving. Note: Do not add the whipped topping until just before you are ready to serve.