Melt 30 g butter in the microwave until liquid, then let it cool slightly.

Combine 120 g crushed biscuits with the melted butter until the crumbs are evenly moistened.

Press the biscuit mixture firmly into the base of the 8 x 4 inch loaf pan to form an even crust.

Refrigerate the biscuit crust while preparing the cheesecake filling.

Melt 80 g white chocolate in the microwave in short intervals, stirring between intervals until smooth.

Whisk 140 g cream cheese with 15 g icing sugar until smooth and free of lumps.

Whisk the melted white chocolate and 50 g strawberry compote or jam into the cream cheese mixture until fully combined.

Fold 100 g whipped cream gently into the strawberry cream cheese mixture until light and uniform.

Transfer the cheesecake filling over the chilled biscuit crust, then smooth the surface into an even layer.

Refrigerate the cheesecake for 90 min, or until firm enough to slice into bars.

Lift or slice the chilled cheesecake into 6 bars and serve cold.