Line the base of a loose-bottomed 20cm square cake tin and brush the sides lightly with oil.
To make the base, place the biscuits in a zip lock bag and crush to a fine crumb with a rolling pin. Add the biscuits to a bowl and stir in the melted butter. Mix well.
Tip the mixture into the tin and press into an even layer using the back of a spoon. Allow the base to chill in the fridge while you make the filling.
For the cheesecake layer, melt the White chocolate according to package instructions, then allow it to cool for five minutes.
In a large bowl, beat together the cream cheese and the mascrapone until smooth. Add the double cream and continue to whisk until the mixture holds its shape.
Add the melted white chocolate and the vanilla bean paste and whisk until just combined.
Spoon the cheesecake mix onto the prepared biscuit base and smooth the top using a palette knife. Pop the tin back in the fridge for a minimum of two hours to allow it to set.
To make the jelly layer, soak the gelatine leaves in cold water for five minutes, until soft.
In a saucepan, add the strawberries, caster sugar and water. Heat gently until the sugar has dissolved, then bring to a simmer for five to eight minutes, or until the strawberries are very soft.
Sieve the strawberry mixture, catch the juice in a jug and discard the strawberry pulp.
Remove the soaked gelatine from the water, add it to the hot strawberry liquid and stir until dissolved.
Set the mixture aside to cool until room temperature, then pour the jelly over the top of the cheesecake.
Return the cheesecake to the fridge and chill for five hours, or overnight to set firmly.
Once set, remove the cheesecake from the tin and cut into squares or fingers as desired.
Drizzle each bar with some melted White Chocolate and decorate with Rose Gold Blush Sprinkles and / or White Chocolate Chunks before serving.