Preheat the oven to 350°F.

1. In a double boiler, melt the white chocolate and then mix it with the melted butter.

2. Mix in a blender the small butter cookies in crumbs with the butter-chocolate mixture.

3. Spread the mixture evenly over the bottom of the cheesecake mold and press it down firmly so it’s firm. Refrigerate.

4. In a mixer, beat the cream cheese with the sugar, lemon juice, and zest, then incorporate the eggs one by one to get a homogeneous mixture.

5. Fill the cheesecake mold with the cheese mixture over the cookie mixture.

6. Bake for 35 to 40 minutes and let it cool on a rack before unmolding.

7. Generously decorate with strawberries!