Prepare the biscuit base. Mix the crushed biscuits with melted butter until the crumbs are coated. Spoon the mixture into the bottom of 12 small glass pots, pressing firmly. You should hear a satisfying “crunch” as the crumbs settle. Chill for 10 minutes so the base firms up.

Blend the cheesecake mixture. In a food processor, combine cream cheese, mascarpone, melted butter, caster sugar, lemon juice, vanilla and yogurt. Pulse until silky smooth – the mixture should be a pale ivory hue with a glossy sheen. The aroma of vanilla should be evident.

Whip the cream. In a chilled bowl, beat the heavy cream until soft peaks form. It should be light and airy, with a subtle cloud‑like texture. Fold the whipped cream into the cheesecake base gently; the sound should be a soft, rhythmic stir.

Incorporate the strawberries. Roughly mash half of the sliced strawberries and fold them into the mixture. The pot should now have a faint pink tint and a fruity scent. Reserve the remaining strawberries for garnish.

Set the agar‑agar. Warm the dissolved agar‑agar until it becomes a clear, translucent liquid. Pour it over the strawberry‑cheesecake blend, stirring continuously. As it cools, you’ll notice it thickening into a glossy gel that coats the back of a spoon.

Assemble the pots. Spoon the mixture over the biscuit base, filling each pot to the top. Smooth the surface with the back of a spoon. Place the pots in the refrigerator for at least 4 hours, or until firm. When you lift a pot, the filling should hold its shape without slumping.

Finish and serve. Just before serving, drizzle melted dark chocolate over the top, letting it cascade like a glossy waterfall. Sprinkle finely chopped mint leaves and a few whole strawberries for contrast. The final product should look like a jewel: creamy ivory, pink specks, and a glossy chocolate rim.