Mix together the biscuit crumbs and the soft brown sugar then add the melted butter/marg and mix well.

Spoon into a round 20cm loose bottom tin, lined with foil. Press the crumb mix down with a metal spoon, Put in refrigerator to chill.

In a large bowl mix together the cream cheese, icing sugar, vanilla with a whisk or wooded spoon. Fold in the lightly whipped double cream.

(optional)Add 75 grams of the greater white chocolate and mix into to filling

Spoon the filling mix onto the chilled biscuit base ensuring there are no bubbles, and smooth top.

(Optional) Decorate the top with the strawberry jam in any pattern you fancy and sprinkle remaining white chocolate over top.

Chill in fridge for 1 hour

To serve, remove from tin, remove foil and slice.