Crush the biscuits in a plastic bag to make fine crumbs.
Melt the butter in a small pan and stir in the biscuits. Divide between 6 individual silicone cake moulds or cupcake cases and pack down with the end of a rolling pin. Place in the fridge for 15 minutes to set.
Place gelatine in 4tbsp of water. Soak for 10 minutes, then heat very gently until melted. Do not boil. Remove from heat.
Put 150g (5oz) strawberries in a food processor or liquidiser with the cream cheese, yogurt, sugar and vanilla. With the machine running, slowly pour in the gelatine until smooth.
Pour over the biscuit mix and set for 3 hours in the fridge.
Make the strawberry sauce by blending another 150g (5oz) of strawberries in a clean food processor or liquidiser with the icing sugar. Blend until smooth. If preferred, the sauce can be boiled to reduce it and make it jammier in texture.
To turn the cheesecake out, run a knife around the inside of each mould and invert onto a tray, sliding off the moulds. Top with halved strawberries and coulis.
See more Strawberry recipes
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