Blitz the biscuits in a food processor to a small crumb, and add the melted butter. Pulse in the food processor or mix in a bowl until combined.

Tip the biscuits into an 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 until melted. Leave to cool.

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

Pour in the double cream and whisk until thick.

Once thickened, 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.

Drizzle over the melted white chocolate.

Whip together the double cream and icing sugar, then pipe on in swirls.

Add fresh strawberries to the top and sprinkle on white chocolate sprinkles and freeze dried strawberries.

Enjoy!