Make Biscuit Base
Line the base of a loose base tart case with parchment paper.
Add the digestive biscuits and melted butter to a large mixing bowl and bash them down using the end of a rolling pin until you have a fine crumb.
Add the biscuit base to the lined tart case and press the mixture down. Allow the base to set in the fridge for 30 minutes.
Whip up the cream to soft peaks.
Add the cream cheese to a mixing bowl. Using a sieve, add the icing sugar to the bowl and stir to combine the ingredients.
Add the crème fraiche, melted chocolate and vanilla bean paste. Fold the whipped cream into the mixture.
Add the filling ingredients to the chilled biscuit base.
Add 10 tsp of the berry compote on top of the cheesecake. Using a knife, create berry swirls by moving the knife up and down the cheesecake filling both horizontally and vertically.
Set the cheesecake in the fridge for 4 hours.
Slice the strawberries into halves and quarters. Combine the sliced strawberries with the rest of the compote and serve with a slice of cheesecake.