Lightly coat the interior of a 9-inch springform pan (at least 2 1/2 inches tall) with nonstick cooking spray. Set aside.

Melt the butter in a small microwave-safe dish, heating for approximately 45 seconds. Allow to cool slightly. Using a food processor, grind the shortbread cookies into fine crumbs. Combine with the melted butter, pulsing until the mixture attains the consistency of damp sand. Take care not to over-process, as this can render the texture pasty.

Firmly press the prepared crust mixture into the bottom of the springform pan. Transfer to the freezer to solidify while the cheesecake filling is prepared.

In a small microwave-safe bowl, combine 1 packet of gelatin with 2 tablespoons of water and allow it to bloom for 5 minutes. Meanwhile, in a large mixing bowl, beat the cream cheese using an electric mixer on medium-high speed until completely smooth, approximately 1 minute. Scrape down the sides of the bowl before incorporating the confectioners’ sugar, sour cream, lemon juice, vanilla extract, and salt. Continue beating for an additional minute until fully blended.

Heat the softened gelatin in the microwave, stirring periodically, until fully liquefied (approximately 30 seconds). Add this mixture to the cream cheese filling, beating for 30 seconds on medium-high speed to ensure thorough incorporation. Pour the filling into the prepared crust, smoothing the surface. Tap the pan gently against a flat surface to eliminate air bubbles. Cover with plastic wrap and refrigerate for approximately 2 hours until set.

To prepare the white wine gelatin layer, pour the white cranberry juice into a medium saucepan. Sprinkle the remaining three packets of gelatin over the juice and allow it to sit for 2 to 3 minutes until fully absorbed. Add the granulated sugar and heat over low, stirring occasionally, until the gelatin and sugar dissolve completely (1 to 2 minutes).

Transfer the gelatin mixture to a large bowl and stir in the chilled white wine. Skim off any bubbles that form on the surface using a spoon. Refrigerate, stirring every 10 minutes, until the mixture thickens to a thin jelly-like consistency (approximately 30 to 45 minutes).

While the gelatin cools, prepare the fruit topping. Remove the green tops from the strawberries, ensuring the trimmed berries do not exceed 1 1/2 inches in height (ideally around 1 inch). Slice into 1/4-inch-thick pieces, reserving any smaller end pieces for another use.

Begin arranging the strawberry slices from the outermost edge of the cheesecake, aligning them in a circular formation with the pointed ends facing outward. The strawberries should lean against the pan’s edge. Create three additional concentric circles, overlapping the slices to maintain an elegant floral pattern, while leaving a 2 1/2-inch space in the center. Use the mandarin orange segments to fill this central gap, ensuring the entire surface is covered.

Stir the thickened gelatin mixture until smooth, then carefully spoon it over the arranged fruit. Use the back of an offset spatula to distribute the gelatin evenly. For an ultra-smooth finish, briefly heat the spatula in boiling water, dry it, and run it over the surface. Refrigerate for at least 4 hours, or preferably overnight, until fully set.

When ready to serve, use an offset spatula to gently loosen the cheesecake from the pan’s sides. Release the springform clasp and remove the outer ring. Slice and serve immediately.