Line a baking tray with parchment paper.
Melt white chocolate over a double boiler and spread thinly on the tray.
Freeze the chocolate for 10-20 minutes until completely set.
Boil 300g strawberries, 25g sugar, and 75ml water in a saucepan.
Simmer the strawberry mixture for 4 minutes until sugar dissolves.
Sieve the fruit into a bowl and stir in the soaked gelatine until dissolved.
Cut a disc from the sponge case to fit a 20-25cm springform tin.
Slice the sponge disc horizontally and place one half in the tin base.
Drizzle the liqueur over the sponge base.
Whisk cream cheese, crème fraîche, double cream, remaining sugar, and vanilla together.
Spread the cream mixture over the sponge and smooth the surface.
Top with remaining strawberry halves and drizzle over the strawberry glaze.
Chill the cheesecake in the fridge until set.
Remove the tin ring and press frozen white chocolate shards onto the sides.