Crush 12–15 plain biscuits and 2 Orion Strawberry Choco-Pies into fine crumbs.

Combine the biscuit and Choco-Pie crumbs with 50 g melted butter until evenly moistened.

Press the crumb mixture firmly into the base of the 12-inch springform pan.

Refrigerate the crust while preparing the cheesecake filling.

Heat 30 ml fresh cream until warm, then pour it over 60 g chopped white chocolate.

Stir the white chocolate and cream until a smooth ganache forms, then let it cool slightly.

Whisk 150 g cream cheese with 40 g icing sugar until smooth and lump-free.

Whisk the cooled white chocolate ganache into the sweetened cream cheese mixture.

Fold 120 g whipped cream gently into the cream cheese mixture until no streaks remain.

Pour the cheesecake filling over the chilled crust and smooth the surface.

Spread 200 g strawberry preserve evenly over the cheesecake filling.

Refrigerate the cheesecake for 1–2 hours until the filling is set.

Chop fresh strawberries and the remaining 2 Orion Strawberry Choco-Pies into small pieces.

Scatter the strawberry and Choco-Pie pieces over the chilled cheesecake before serving.