Line a 9” springform tin with baking parchment, both the base and sides.
Press the Grasmere Gingerbread® Crumbs into the tin and set aside in the fridge.
Slice 150g of strawberries in half and arrange around side of tin, cut side down.
Chop the remaining strawberries into small pieces and mix with the stem ginger.
Melt the white chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave.
Beat the cream cheese, vanilla, lemon zest and honey in a bowl. Once combined, stir in the chopped strawberries and stem ginger.
Whisk the double cream until it forms light peaks.
Fold the melted chocolate into the cream cheese mixture, then the double cream.
Spoon the filling into the tin and spread, being careful not to disturb the strawberry halves. Place hearty spoonful’s of Sarah Nelson’s Strawberry & Ginger Conserve on top and use a knife to swirl around.
Chill the cheesecake in the fridge for 6 hours or preferably overnight, until set.
Decorate with extra strawberries and a sprinkling of Grasmere Gingerbread®