Blitz your biscuits in a food processor, or bash them up as finely as you can.
Mix in the melted butter, and press down firmly into the bottom of an 8"/20cm deep springform tin.
Leave to set in the fridge whilst you do the rest.
In a stand mixer, add your mascarpone and icing sugar and whisk until smooth.
Add in your double cream and Baileys, with the pink food colouring if using, and whisk again until thick and combined. It doesn't take that long at all, and its better to be slightly under whisked than over whisked.
If thick enough, it should still be smooth, but hold itself. So check often to see if its thick enough.
Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight.
Whip up the 150ml double cream and the icing sugar to soft peaks.
Pipe the cream around the edges, and add a fresh strawberry to each swirl.
Sprinkle over some freeze dried strawberries and serve!
I used the new Baileys strawberries & cream, but you can easily use the regular one, chocolate one, or even try the almond one!
If you are unsure of it setting correctly, you can add in gelatine to help it set. Use packet instructions to do this.
The cream on top is optional, but I think it looks pretty!
If the fruit is good, the cheesecake will last for 3 days after setting!
If you're worried its not set properly, you can freeze it for an hour or so before serving!