Crush digestive biscuits to a powder. Add melted butter and mix well.

Now take a spring form tin and add it to the bottom and press it to make an even layer. Alternatively you can even set it into individual glasses for individual servings. Chill this in the refrigerator for 30 min.

To make strawberry compote, add roughly chopped strawberries and sugar to a pan and cook it on medium heat until thick. Let it cool down completely before using.

Add water to the gelatin and mix it well. Leave it aside for 10 minutes. Then microwave it for 20 seconds and let it cool. Whip the cream until soft peaks. Now add cream cheese, hung curd, sugar and vanilla essence to it and beat everything well. Add strawberry crush and mix it.

Now add gelatin to it and mix it well. Add it on the prepared biscuit base and chill it for 6 hrs or overnight. For individual servings, add in the glasses with a piping bag and let it set. Once set, add compote on top.

Serve strawberry cheesecake chilled as a dessert.