Crush biscuits into fine crumbs in a food blender. Coat the base and sides of a shallow cake form with a diameter of 8″ (20 cm) with butter. Mix the crumbs with the remaining sugar, put them in the form and press them into the bottom and sides.
Store in the refrigerator while preparing the rest. Cut a few strawberries into small pieces. Soak the gelatin in a bowl of water, enough to cover it, for 10 minutes.
Crumble the chocolate into another container with 2/5 cup (100 ml) of cream and melt in a water bath, stirring periodically. Turn off the heat, drain the water from gelatin, transfer it to the chocolate and stir until dissolved.
Beat the softened feta cheese with the sugar. Beat the remaining cream until puffed, and then mix with the feta cheese. Add the chocolate and finely chopped strawberries.
Pour the mixture into the form and store it in the refrigerator for at least 4 hours or until the next day. Cut the remaining strawberries into quarters and arrange them in a tray with the sliced sides facing up.
Sprinkle them with powdered sugar and toast them on a grill for a few minutes. Cool them and arrange them on the cheesecake. Sprinkle white chocolate shavings in middle of the cake and serve.