Blitz the biscuits in a food processor to a small crumb, and add the melted butter - either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl

Tip the biscuits into a 8"/20cm deep springform tin and press down firmly

Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted

Leave to cool whilst doing the rest

In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth

Pour in the double cream and whisk until thick!

Once completed, pour in the cooled white chocolate, and whisk briefly to combine

Fold through the chopped fresh strawberries and some freeze dried strawberries

Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set

Drizzle over the melted white chocolate

Whip together the double cream and icing sugar and then pipe on in swirls! I used a 2D Closed Star Piping.

I then add some fresh strawberries to the top (6 usually) and sprinkle on some white chocolate sprinkles and the freeze dried strawberries

ENJOY!