1-Step 1: Prepare the Crust Crush 400 g golden sandwich cookies finely, mix with 20 g freeze-dried strawberries and a pinch of salt. Stir in 114 g melted butter (warm but not hot) until evenly coated. Press firmly into a 9×13-inch pan base and sides if desired. Refrigerate to set while making layers.

2-Step 2: Make the First Cheesecake Layer Chill your bowl and beaters. Beat 460 g cold full-fat cream cheese with 150 g cold heavy cream (min 36% fat), 60 g sifted powdered sugar, and 1 tsp vanilla extract until light and fluffy. Spread evenly over the chilled crust. Chill for 15-30 minutes.

3-Step 3: Create the Strawberry Cheesecake Layer Beat 230 g cold full-fat cream cheese, 230 g cold heavy cream, 150 g cold mascarpone, and 120 g sifted powdered sugar until smooth. Gently fold in 250 g cooled thick strawberry reduction (do not overmix to avoid deflating). Spread over the first layer and refrigerate.

4-Step 4: Whip the Chantilly Topping Whip 460 g cold heavy cream with 150 g cold mascarpone and 60 g sifted powdered sugar to stiff peaks. Spread or pipe over the strawberry layer. Chill the assembled layered dessert at least 4 hours or overnight.

5-Step 5: Slice and Serve For cleaner cuts, freeze 30 minutes before slicing. Use a hot knife (dip in hot water, wipe dry). Decorate with fresh and/or freeze-dried strawberries. Serve chilled.