Make the Strawberry Crunch: Place the shortbread biscuits, digestive biscuits, and freeze-dried strawberries into a food processor. Blitz until you have coarse crumbs. If you don't have a food processor, place them in a sealed plastic bag and bash them with a rolling pin. Transfer the crumbs to a medium bowl.

Combine the Crunch Topping: Pour the melted butter and vanilla extract over the crumb mixture. Stir with a fork until all the crumbs are evenly coated and clump together slightly. Spread this mixture out on a baking tray lined with parchment paper and set aside.

Prepare the Cheesecake Filling: In a large bowl, using a stand mixer or an electric hand mixer, beat the room-temperature cream cheese and sifted icing sugar together on a medium speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl to ensure everything is incorporated. Beat in the vanilla extract.

Whip the Double Cream: In a separate, clean bowl, whip the cold double cream until it forms stiff peaks. You'll know it's ready when you can lift the beaters out and the cream holds its shape. This is a key step explained well on BBC Good Food.

Fold to Combine: Gently fold about one-third of the whipped cream into the cream cheese mixture using a spatula to lighten it. Then, add the remaining whipped cream and fold carefully until just combined. Be careful not to overmix, as this will knock the air out. The final mixture should be thick and pipeable.

Prepare the Cones: Melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring in between, until smooth. Dip the rim of each waffle cone into the melted white chocolate, letting any excess drip off. Immediately dip the chocolate-coated rim into the bowl of strawberry crunch topping, turning to coat it evenly. Place the cones upright in a cone holder or in the cups of a muffin tin to set.

Fill the Cones: Transfer the cheesecake filling to a large piping bag fitted with a large star or round nozzle. What works best for me is to stand the piping bag in a tall glass to make it easier to fill. Carefully pipe the filling into each prepared cone, creating a generous swirl on top.

Final Garnish and Chill: Sprinkle some of the remaining strawberry crunch topping over the cheesecake swirl on each cone. Place the assembled cones back into your holder or muffin tin and transfer them to the refrigerator to chill and set for at least 2 hours. This step is crucial for the filling to firm up properly.