Thaw out all ingredients.

Lightly brush butter on pan.

Place biscuits in a plastic bag and crush them (with a spoon or spatula) till becomes like fine breadcumbs.

Melt butter in microwave for abt 5 seconds.

Mix butter into crumbs and combine.

Make base of cake with crumbs and flatten with a glass base.

Chill in fridge for at least 30 minutes.

Melt chocolate in a double boiler.

Preheat oven to 160c, if possible turn off fan in oven.

Mix softened creamcheese and sugar till smooth and even.

Add in melted chocolate, mix well.

Add in eggs, one at a time, mix well.

Add in mascarpone and sour cream, mix till just combined.

Pour mixture into two bowls.

In one of the bowls, add raspberry flavouring and coloring, add or lessen to choice.

Pour mixture from each bowl alternately to create layers.

Just pour, avoid from mixing batter with spoon (tilt pan to even out).

Lightly swirl top with toothpick to create patterns.

Bake for 1hour, do not open oven at any time.

After 1hour, cake will look jiggly and wobbly, especially in the middle. if unsure, carefully place a chopstick at the sides to ensure its cooked.

Leave cake in oven, turn off heat but keep door ajar for another hour or so.

Cool on rack without drifts.

When completely cool, refrigerate for at least 2 hours.

Before serving, use straw to remove strawberry leaves and cut into halves.

Decorate cake with strawberries and lightly sift icing sugar on top.

To cut, dip knife in hot water, wipe and cut. make sure knife is wiped and warm for a clean slices.