Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of silicone molds or acetate-lined pastry rings. Chill.

Bloom 1 tsp gelatin in cold water for the vanilla layer, and 1.5 tsp gelatin in cold water for the berry layer. Melt both slightly in the microwave.

Whip the heavy cream to stiff peaks. Set aside in the refrigerator.

Beat softened cream cheese and powdered sugar until completely smooth. Divide the mixture evenly into two bowls.

To the first bowl (berry layer), add the berry puree, lemon juice, and the 1.5 tsp melted gelatin. Mix well. Fold in half of the whipped cream.

To the second bowl (vanilla layer), add the vanilla extract and the 1 tsp melted gelatin. Mix well. Fold in the remaining whipped cream.

Pour the pink berry batter into the molds over the crust, filling halfway. Freeze for 20 minutes until firm to the touch.

Spoon the white vanilla batter over the firm berry layer. Smooth the tops perfectly flat. Refrigerate for at least 4 hours (or freeze overnight if using silicone molds).

Unmold the cheesecakes carefully. Top with slightly warmed berry glaze, allowing it to drip down the sides.

Garnish with fresh raspberries, blueberries, and gooseberries before serving.