~Halves the strawberries and arrange it at the side of the tray before spooning in the cheese filling ~
1) Cream the cream cheese until smooth. Beat in castor sugar, lemon juice and gelatine mixture until just combine.
2) Add in strawberry puree blend to combine. Lastly stir in thicken cream and mix well.
3) Carefully spoon the cheese mixture into the prepare biscuits base.
4) Cover with cling foil and put into fridge at least 6 hours.
~ This is the cut pieces...you can see the biscuit layer, the cooking chocolate layer, the sponge cake layer and lastly the strawberry cheese layer.~
**You can prepared the sponge cake a day ahead. For the extra sponge cake you can store in a air tight container and keep in the freezer for later use. It can be kept for a month.