Add the melted butter to the coarsely powdered chocolate chip biscuits and mix. Transfer the mixture into a spring bottom cake tin, spread evenly and press gently.
Keep it in the refrigerator to set. Add one tablespoon water to the strawberry jam and mix well Place fresh cream in a bowl. Add sugar and beat with a hand blender. Add hung yogurt and continue to beat.
Take quarter cup water in a bowl and heat in the microwave. Add gelatin and set aside to melt. Melt the chocolate in the microwave on HIGH for one minute.
Take it out and whisk till smooth. Add the melted gelatin to the cream mixture and mix well. Add strawberry essence and mix. Pass the mixture through a muslin cloth into another bowl.
You will get a smooth mixture and there will be no lumps. Remove the spring bottom tin from the refrigerator and pour the cream mixture over the biscuit layer. Level the top.
Take the diluted strawberry jam in a spoon and gently draw a line over the cream mixture. Make more such lines. Similarly take the melted chocolate in a spoon and draw lines after each strawberry line.
With the tip of a knife swirl the surface to get a marbled effect. Arrange the strawberries along the outer edge of the cheesecake and place it in the refrigerator to set for two to two and a half hours.
If you wish to decorate it further, you can place a heart shaped stencil over the cheesecake, once it is well set, and spread strawberry jam. Gently remove the stencil to get a strawberry heart in the centre of the cheesecake. Cut into wedges and serve.