Method

• 1.
  Grease a 23cm springform cake pan and line the base and sides with baking paper.

• 2.
  Place ginger and 250g biscuit in a food processor and whiz to fine crumbs. Add 80g butter and pulse to combine. Press into base of prepared pan, then chill for 30 minutes to firm up.
• 3.
  Place chocolate in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth.
• 4.
  Soak the gelatine in a bowl of cold water for 5 minutes to soften. Meanwhile, whiz the cream cheese and sugar in a food processor until smooth.
• 5.
  Squeeze any excess water from the gelatine, then place in a bowl with 2 tbs hot water, stirring to dissolve. Add to food processor with the chocolate, cream and creme fraiche, and whiz until smooth. Pour over base and chill for 4 hours or until set.
• 6.
  Preheat oven to 180°C.
• 7.
  To make the crumble, place remaining 60g butter and 150g biscuit in a food processor and whiz until just crushed. Spread over a baking tray and bake, stirring once, for 12 minutes, or until golden. Cool completely.
• 8.
  To serve, remove cake from pan. Scatter over the crumb, then top with sesame and freeze-dried strawberries.