Prepare Strawberry Compote: In a medium saucepan over medium heat, cook 2 cups of quartered fresh strawberries with ½ cup of granulated sugar for about 5–7 minutes, stirring until softened. Once softened, whisk together 1 tablespoon of corn starch with 2 tablespoons of water, add it to the pan, and cook for another 2–3 minutes until thickened. Remove from heat and let it chill completely.

Make Crumb Topping: Preheat the oven to 350°F (175°C). In a large bowl, combine 1 cup of all-purpose flour, ½ cup of brown sugar, and ½ cup of melted butter. Mix until crumbly, spread on a baking sheet, and bake for about 10–12 minutes until golden. Toss with 2 tablespoons of freeze-dried strawberry powder after cooling.

Prepare Crust: In a food processor, blend 1 ½ cups of digestive biscuits and ¼ cup of brown sugar until finely crumbed. Add ½ cup of melted salted butter and pulse until combined. Press the mixture into the bottom of a greased 9x9 inch baking pan evenly. Bake for 8–10 minutes until golden, then allow to cool slightly.

Mix Cheesecake Filling: In a large mixing bowl, beat 16 ounces of cream cheese and ¾ cup of granulated sugar until smooth. Add 1 teaspoon of vanilla extract, 1 large egg, and the cooled strawberry compote. Blend until creamy, then incorporate 1 cup of melted white chocolate and 2 tablespoons of flour until fully combined and smooth.

Assemble and Bake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the oven at 350°F (175°C) for 25–30 minutes until edges are set but the center has a slight wobble. Sprinkle crumb topping evenly over the cheesecake.

Cool and Slice: Return the pan to the oven for an additional 5–7 minutes until the crumb topping is slightly toasted. Let the cheesecake cool for about 30 minutes, then refrigerate for at least 2 hours before slicing.