For the Mother’s Day Cake – Strawberry Cheesecake, first melt the butter for the base. Place the whole wheat butter cookies in a freezer bag, seal the bag and roll over them with a rolling pin, crumbling them completely. Mix the cookie crumbs with the melted butter, pour into a springform pan (or flat plate & cake ring), spread evenly and press down well using the back of a spoon. For the filling, puree the strawberries together with the powdered sugar using a hand blender. Set aside about 150 g of the strawberry puree for the decoration. Whip the GUMA Pâtisserie Cream for about 4 minutes until firm, add the cream cheese and strawberry puree and stir in. Spread the cream evenly over the cake base and chill for about 6 hours or overnight.Remove the cake from the mold using a hot knife and remove the mold. Decorate the Mother’s Day Cake – Strawberry Cheesecake as desired with hearts of strawberry puree and chocolate or spread the strawberry puree on the surface.