Ingredients

For the base:
1 x 232g packet white chocolate or regular digestive biscuits (or Graham Crackers)
100g unsalted butter, melted

For the filling:
250g white chocolate
375g cream cheese, room temperature
2 medium eggs
1 lemon, zest only
100g caster sugar
½ tsp vanilla essence
125g fresh strawberries
Icing sugar, for dusting

For the topping:
200g sour cream

For the strawberry compote (optional):
340g fresh or frozen hulled strawberries, quartered
50g granulated sugar 
30ml lemon juice

Method:

• Preheat oven to 165°C.
• Line the base and sides of a 20cm square baking tin with baking parchment.
• In a food processor, process the biscuits to the texture of breadcrumbs. Add the melted butter and pulse a couple of times to incorporate.
• Pour into the lined baking pan and press down with a large spoon, then level it off with the base of a glass. Bake for 10 minutes, then set aside to cool.
• Melt 150g of the white chocolate – you can do this in a microwave in 30-second bursts, stirring with a spatula between each one to prevent it burning, or set a bowl over a pan of gently simmering water. Once it is melted and smooth, set aside to cool.
• Put the cream cheese, eggs, lemon zest, vanilla and sugar into the food processor and mix until smooth and lump free. Add the melted white chocolate and blitz again. 
• Wash, dry and hull the 125g of strawberries. Chop them into small dice, about 1cm square.
• Pour the mixture into the tin then scatter the chopped strawberries evenly over the top.
• Bake for 45-50 minutes until the edges are cooked and the middle jiggles slightly. Place on a cooling rack for 10 minutes.
• Melt the remaining 100g chocolate. Allow it to cool for five minutes, then stir in the sour cream. Pour over the cake, and return it to the oven for 10 minutes. Once removed, allow it to cool completely on a wire rack before refrigerating for at least 3 hours.
• If you are making the compote, place the prepared strawberries in a saucepan with the sugar and lemon juice. Bring to a simmer over low to medium heat and cook for 10-20 minutes, until the berries have softened and are a little jammy. Set aside to cool.   
• To serve, decorate with either fresh or freeze-dried strawberries and slice into 12 rectangular bars. Top with berry compote if using.

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