Melt the butter. Finely crumble the biscuits, mix with the butter. Grease a square springform pan (24 x 24 cm). Add the crumbly mixture and press it to a flat bottom. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for approx. 8 minutes, let cool down. Wash, clean and chop the strawberries. Mix with jam.
Separate the eggs for the cheese mixture. Mix cream cheese, sugar and starch with the whisk of the hand mixer. Stir in the egg yolks briefly. Beat the egg whites until stiff, allowing the vanillin sugar to trickle in.
Whip the cream until stiff. Carefully fold the cream, strawberries and beaten egg white one after the other into the cheese cream. Fill the cheese mixture into the mould and smooth it down. Spread mini biscuits on top.
Bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 40 minutes until the cream has set. Then let the cake rest in the switched off oven for approx. 45 minutes.
Take out and let the cake cool down in the mould. Serve with whipped cream and a little strawberry jam.