How To Make The Base

• Oil spray at the bottom of an 8-inch spring form pan, Set it aside.
• Melt the white chocolate on a double boiler or in the microwave at 20 Sec intervals. Mix in between. Set aside to cool down.
  1 cup White chocolate
• Crush the Biscoff cookies in the food processor until soft. Melt the butter in the microwave at 20-sec intervals, then add to the crushed crackers.
  2 cups Biscoff, ¼ cup Butter
• Place the Biscoff butter in a bowl and microwave it for 20-30 sec to liquidify and loosened up. Then add it to the crackers along with vanilla extract.
  ¼ cup Biscoff butter, 1 tablespoon Vanilla extract
• The mixture should resemble wet sand. Using a measuring cup, press down this mixture to the bottom of the pan. Chill the pan until the filling is ready.
• Using a food processor, beat the room temperature cream cheese until smooth and lump-free. Putting the cream cheese out of the fridge a few hours before is recommended.
  16 ounce Cream cheese
• Add the sifted powdered sugar and the vanilla extract and mix until well combined and smooth.
  1 cup Powdered sugar, 1 tablespoon Vanilla extract
• Add in the melted white chocolate and mix.
• Pour the mixture into the bowl of the stand mixer and add in the heavy cream and mix until the mixture is stiff and does not fall from the spoon easily. If it is still soft, beat a little bit longer.
  1½ cups Heavy cream
• Gently fold in the diced strawberries and mix. DO NOT OVERMIX. You want the strawberries to hold their shape in the cheesecake.
  1½ cup Strawberries
• Pour the mixture over the chilled crust and place in the fridge for at least 5 hours or overnight.
• Decorate the top with whipped cream and whole strawberries.