Heat a pan with milk, as soon as the milk boils, you add the milk to the eggs. Make sure you keep stirring!

As soon as all the milk has been added, you can pour it back in the pan. Make sure the mixture boils again. Keep stirring until the mixture reaches the thickness of custard.

Make sure it cools completely, add cover foil on top and put it in the fridge overnight. Before you use it in the cheesecake, stir it with a whisk.

For the crust, crush the cookies and mix with the melted butter. Line the bottom of the springform pan with parchment paper and then pour the cake bottom.

Press it down firmly and put it in the fridge. Prepare a bowl of cold water and add the gelatin.

Beat all the whipped cream (500 ml) with 50 grams of sugar until stiff.

Remove 150 grams of whipped cream and set it aside for decoration.

Then mix the cream cheese with the yogurt in another bowl. Stir well until you don't see any lumps. Then add the vanilla sugar. Carefully add this to the whipped cream and stir.

Divide between two bowls, one for each cheesecake layer. Put just a little more in one bowl than the other.

Choose the bowl with the least cream. Gently fold the pastry cream into the cream cheese mixture until fully incorporated.

Place a small bowl with 50 ml of hot water (boiling water, or really hot water from the tap is also fine). Dissolve 8 sheets of gelatin. This sounds like a lot of gelatin, but because it contains a cream cheese mixture + 400 grams of pastry cream, this is really necessary. I tried to make it with less, but it was not successful.

Add the hot water with gelatine to the bowl, and mix until smooth.

Then pour this onto the biscuit base, make sure it is evenly spread and then put it back in the fridge.

Melt 125 grams of white chocolate au bain marie or in the microwave. Let this briefly cool down.

Then mix this with the contents of the other bowl.

Dissolve 4 leaves of gelatin in 50 ml of hot water and add it.

Then spread this on top of the first layer. Put this back in the fridge too and leave it in the fridge for at least an hour until you make the topping.

Roll out the chilled puff pastry sheet and cut out a circle that is the same size as the diameter of the cheesecake. Prick with a fork in many places, to prevent the dough from rising too much. Place it on a baking tray with parchment paper and place a sheet of parchment paper on top of the puff pastry. Place a springform pan with beans on top.

Preheat the oven to 200 degrees Celcius, bake for 15 minutes with the cake pan on top and then another 5 minutes without it. Gently press it while it is still hot to squeeze out any air that may have gotten in. Then let it cool completely.

Mix the icing sugar with a few drops of water and the pink food coloring. The icing shouldn't be extremely runny, but you should be able to spread it out. Divide this over the puff pastry and let it cool and harden.

Cut this into 8 (or 10/12) parts (depending on how big you want the pieces of cheesecake) with a pizza roller. Pout this on top of the cheesecake*.

Put the remaining whipped cream in a piping bag with a Wilton 1M tip and pipe the whipped cream on top of the pink topping. Decorate with a strawberry if you want.

Put the cheesecake in the fridge for at least 4 hours, preferably overnight.