Melt 100 g butter and combine it with 250 g ground biscuits, 5 g cocoa powder, and 120 ml milk until evenly moistened.

Press the biscuit mixture firmly into the base of a 22–24 cm springform pan.

Whip 400 g cream cheese with 250 ml cold whipping cream until smooth and thick.

Melt 200 g milk chocolate and fold it into the cream cheese mixture until fully combined.

Arrange whole strawberries around the inside edge of the biscuit base and spoon some filling between them.

Finely chop the remaining strawberries and fold them into the remaining cheesecake filling.

Spread the strawberry filling evenly over the biscuit base and level the surface.

Heat 80 ml whipping cream until hot and pour it over 200 g milk chocolate.

Stir the ganache until smooth and pour it evenly over the cheesecake.

Refrigerate the cheesecake until fully set before slicing and serving.