Preheat the oven to 180°C and line a 23cm springform cake tin with greaseproof paper.
Crush all biscuits in a bag with a rolling pin until they resemble breadcrumbs.
Combine the biscuit crumbs with honey and melted butter in a mixing bowl.
Press the biscuit mixture into the bottom of the tin.
Bake the base for 10-12 minutes and then leave to cool.
Soak the gelatine leaves in ice-cold water for 10 minutes.
Simmer milk, cocoa powder, and sugar in a saucepan until combined.
Remove the mixture from heat, let cool slightly, and whisk in the gelatine.
Beat the quark and yoghurt together in a mixing bowl until smooth.
Mix in the vanilla extract, vanilla seeds, and the cooled cocoa mixture.
Whisk egg whites in a separate bowl until soft peaks form.
Gently fold the egg whites into the cheesecake mixture.
Spoon the mixture onto the base and refrigerate for at least 4-6 hours to set.
Decorate with fresh strawberries before serving.