1- Preheat the oven at 180°C, spray the bottom of a 9-inch ring with baking spray and flour. In the mean time, line the bottom of a pan with baking paper.

2- In a large bowl, stir together graham cracker crumbs, melted butter, 30 gr of sugar until well combined, using a small straight-sided measuring cup.  Press the crumb mixture into the bottom at 1 inch up the sides of each ring.

3- Bake until set and fragrant, for about 8 to 10 minutes, let it cool on a wire rack for 30 minutes. Wrap the bottom and sides of the ring in a double layer of heavy foil, then place on a large tray. Reduce the oven temperature to 150°C.

4- In the bowl of a mixer, beat the cream cheese until creamy, add 270 gr sugar, flour, Sakura powder. Beat at low speed until combined. Gradually add the eggs until well incorporated. Slowly add the sour cream and Whipped Cream.

5- Spray the sides of the ring, pour the cream mixture on top of the baked crust, and add a little bit of water on the tray around the ring.

6- Bake until the edges are set, the top looks dry and the center is almost set (it takes around 1h30 to 1h45). Cover the top with foil to prevent excess browning if necessary.

7- Once baked, let it cool for 2 hours then slowly remove the ring.

Melt white chocolate, add in the oil, chopped peanuts and eyeball your food coloring until you get the right color (it must be between a light pink and a light red color). Dip the crust of the cheesecake in the mixture (the sides have to be covered but not the top) and let it cool down in the fridge until it sets.

Decor the top of the cheesecake with some Whipping Cream mixed with Sakura paste and Sakura powder, as well as Sakura flowers if you have (if not you can use edible flowers) and fresh strawberries.