Melt 65 g butter, then mix it thoroughly with 150 g crushed digestive biscuits until all crumbs are evenly moistened.

Press the biscuit mixture firmly and evenly into 2 five-inch tart shells, or into 1 seven-inch tart shell.

Refrigerate the tart shells for 10 min so the biscuit crusts can firm up.

Whisk 150 g cream cheese with 75 ml fresh cream until the mixture is smooth and lump-free.

Whip 75 ml whipping cream with 65 g icing sugar until stiff peaks form.

Fold the whipped cream into the cream cheese mixture gently until the filling is light and uniform.

Melt 120 g white chocolate, then let it cool slightly until warm but still fluid.

Fold the melted white chocolate into the cheesecake filling until fully incorporated.

Transfer the cheesecake filling into a piping bag fitted with a wide opening.

Spread 120 g strawberry compote or jam in an even layer over each chilled tart crust.

Pipe or spread the cheesecake filling over the strawberry layer, smoothing the tops evenly.

Refrigerate the assembled tarts for 90 min, or until the cheesecake filling is set.

Top the chilled tarts with 150 g fresh strawberries immediately before serving.