Put the biscuit in the food processor. Pulse until they become finely grounded. Add the melted butter and pulse until well combined. Spread the crust mixture in a 9 inch pan. Press it into the bottom using your hands. Put in the fridge.
In the blender bowl, whisk strawberries, yoghurt, and sugar. Next, add cream cheese and extra thick double cream and whisk again.
Now, pour the mixture over the prepared crust then refrigerate for 6 hours or overnight.
Cut the strawberry cheesecake into small bars then top the bars with chopped strawberries and blueberries. Serve!