To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the strawberry puree, slice up the strawberries making sure to removing the stalk, then whizz them up in a food processor or NutriBullet, set aside
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps
Stir in the strawberry puree
Add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, melt the white chocolate and pipe or drizzle it all over the cheesecake. Sprinkle the freeze dried strawberry pieces in the centre
Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Place the strawberries and Lindt chocolates on top of the cream
Serve immediately, store any leftovers in the fridge and eat within 2 days