Grease and line a 18cm X 28cm rectangular baking tin and set aside.
Crush the biscuits until fine crumbs remain.
Add the melted butter and mix together well.
Press the biscuit base firmly into the prepared baking tin.
Chop the strawberries into chunks and place in a microwave-safe bowl. Cook on high for 45 seconds and then mash with a fork until the juices have come out.
Place the mashed strawberries into a sieve over a large mixing bowl and press firmly with a spoon to get all of the strawberry juice out. Discard the strawberries and leave the juice/puree in the bowl.
Add the softened cream cheese and icing sugar and beat until smooth.
Place into the fridge for 6 hours or until completely set. Decorate with fresh strawberries (optional).
Cut into slices and serve. Store in an airtight container in the fridge for 4 days.