First, make the biscuit base for the mini cheesecakes. Blitz the biscuits in a food processor or bash with a rolling pin in a sealable freezer bag. Mix together with the melted butter then press evenly into the tin. Pop the tin in the fridge whilst making the no bake cheesecake filling.

Whist the bases are chilling, make the cheesecake filling. Melt the chocolate until silky smooth and completely melted. Set aside to cool slightly.

In a large mixing bowl, combine the cream cheese and condensed milk until completely mixed. Spoon a good couple of spoonfuls of the mixture into the cooled chocolate and mix until smooth. Once smooth, add this chocolate mixture to the remaining cream cheese mix and beat again until completely combined and smooth. Transfer to a piping bag and set aside.

Cut the top of the strawberries so that when within the cheesecake, they are not taller than the height of the final cheesecake. Dry the cut side of each strawberry, then place cut side down on the chilled biscuit base.

Pipe the chocolate cheesecake mixture around the base of each strawberry, being careful not to move the fruit as you do so. Pipe enough mixture to cover the strawberry. Use a knife to gently smooth over the top of each mini cheesecake. Chill to set, ideally overnight.

Once chilled, prepare the sliced strawberry decoration. Simply cut each strawberry in slices, all in the same direction, but not quite all the way through. Spread the slices slightly to create a strawberry fan, then set them aside.

Unmould each cheesecake and place on a plate. Top with a strawberry fan and serve immediately. Enjoy!