Place sliced gingerbread on a tray to dry out overnight.
Pulse dried gingerbread in a food processor to form fine crumbs.
Whisk cream cheese, sugar, crème fraîche, cream, and vanilla seeds until smooth.
Pipe the mixture into 4.5cm deep by 5.5cm wide chefs' rings.
Smooth the tops with a knife and refrigerate for two hours.
Remove from the fridge and rest at room temperature for five minutes.
Dip both ends of each cheesecake ring into the ginger crumbs.
Carefully slide the cheesecakes out of the rings onto plates.
Fry strawberries with sugar for 60 seconds, then add balsamic vinegar for 30 seconds.
Serve the cheesecake with a spoonful of warm strawberries.