wash and disinfect the strawberries very well and reserve
grease a desiccated 23 cm ring mold with spray oil and reserve
in a totally dry blender, empty the biscuits and grind until the powder is done
in a bowl, drain the biscuit powder, melt the butter in the microwave and pour the biscuits into the powder and mix until you get a smooth paste
Cut the strawberries vertically and in half, arrange them around the mold and reserve in the refrigerator
in another bowl we add cream cheese, sugar and vanilla, and beat until acremar
add 1 cup of whipping cream and beat until double the size of the mixture and form peaks
in the microwave melt the white chocolate 30 in 30 seconds until its fall is in the form of ribbon
We add the chocolate to our cheese mixture and beat until incorporated
We will hydrate the grenetina in 1/4 cup of water, mix and take it about 10 seconds in the microwave
we take a little of our mixture and stir it in the grenetina to temper and since it is not very hot we add it to the mixture and beat again so that it does not set
we take out our mold from the refrigerator
add the mixture to the mold and spread with a spatula. This is going to take to refrigerate from 3 to 4 hours approximately
let's light the stove on low heat and in a pot put the other cup of cream to beat and mix a little until hot
then we incorporate the cup of dark chocolate and with a balloon we beat until melting
turn off the stove and continue beating until the chocholate is cooled and there is something like glaze or ganache
After three hours we take out our pay and it must be solid to touch
we add our cold chocolate to the pie and spread with a spatula
before the chocolate hardens we decorate with fruits in season or to taste
we take it for the last time to refrigerate 30 minutes
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