Put the crushed shortbread in a heatproof bowl. Melt the butter, pour over the shortbread and bind together.  Press into the base of the jars using the back of a metal spoon. Chill until required.

Break the White Chocolate into pieces and put in a heatproof bowl. Sit the bowl over a saucepan of barely simmering water until melted. Remove from the water and leave to cool for 10 minutes.

In a large mixing bowl, beat together the cream cheese, double cream and Vanilla Extract until smooth and creamy.

Carefully mix the warm melted chocolate into the cheesecake mixture and spoon onto the biscuit bases. Smooth the tops and chill for at least 2 hours until set.

Serve with strawberries.