For the coulis:

1. In a thick-bottomed saucepan, cook the strawberries and sugar together over low-medium heat, covered. Let it cook slowly until it’s fully cooked, then blend it with a hand blender to get a smooth coulis!

Preheat the oven to 350°F.

2. Mix the biscuit and butter with a food processor and place it at the bottom of a silicone mold. Press it down firmly to make it solid, then refrigerate for 20 minutes.

3. Bake for 12 to 15 minutes and let it cool down to room temperature.

4. With a blender, beat the cream cheese with the brown sugar, then add the eggs one by one, and pour the mixture into the mold.

5. Bake for 30 minutes. Take it out of the oven and let it cool down completely.

6. In the glasses, pour 1/2 inch of strawberry coulis, add 2 full spoons of cheesecake, and finish with crushed biscuit, then decorate with strawberries.