Low-fat strawberry cheesecake

For the base:
Spray the inside of a stacking ring with a non-stick spray.
Mix the above ingredients and place in the bottom of a stacking ring( the ring must be on the plate you are serving on)

For the filling:

Cut the strawberries in thin slices from the stem down and arrange it on the inside of the stacking ring. Refrigerate while making the cheesecake.
Whip cream until stiff. Mix sugar or Xylithol with cream cheese (it works best if at room temperature). Fold into cream. Take the crushed berries and mix it in to get a marble effect. Carefully spoon the cheesecake mixture into the ring moulds, using a palette knife to smoothen the mixture, making sure there are no air bubbles. When ready to serve, simply remove the ring mould( you can use a blow torch or a warm cloth if it is stuck). Serve with a berry coulis and more fresh berries.