For the base: 2 cups digestive biscuits or graham crackers, finely crumbled.
1/2 cup unsalted butter, melted
For the cheesecake filling
450 g soft cream cheese
200 g melted and slightly cooled white chocolate
1/2 cup powdered sugar
2.5 cups cold whipping cream
1 tsp vanilla extract
For the strawberry layer and topping
4 cups sliced fresh strawberries
Whole strawberries, for garnish
⅓ cup strawberry jam or icing
For garnish
Whipped cream, for sprinkling
Crushed cookies or chopped nuts (optional)
Instructions
In a bowl, mix the crushed cookies and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a springform pan, forming an even layer. Refrigerate for 20 minutes to set. In a large bowl, beat the soft cream cheese and sugar until smooth, creamy, and free of lumps.
Add the melted white chocolate and vanilla extract and mix until well combined.
In a separate bowl, whip the cold whipping cream to soft peaks, then carefully fold it into the cheesecake mixture to maintain a light consistency. Arrange the sliced strawberries around the inside edge of the chilled pan, pressing them lightly against the sides.
