Strawberry Cheesecake Slices
Crumble shortbread cookies using a rolling pin. Melt butter and mix with the crumbled cookies. Press crust mixture to a height of .5 cm (approximately 1/4 inch) into dessert pan.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Mince the pickled ginger. Stir together mascarpone and yogurt, add sugar, vanilla sugar, lemon juice, minced ginger and 6 to 8 teaspoons of ginger syrup. Dissolve gelatin strips in a small saucepan over low heat. Add 2 tablespoons of the ginger cream mix and stir until well combined and smooth. Add the gelatin mixture to the rest of the ginger cream and stir until well combined. Evenly spread the ginger cream over the cookie crust.
Wash strawberries, pat dry, trim leaves, and cut into thin slices. Place sliced strawberries in an overlapping layered pattern over the cream. Prepare the pie glaze according to package directions and brush over the strawberries. Chill cake about 2 hours in the refrigerator. Coarsely chop couverture chocolate, melt over low heat, pour into a small freezer bag, cut a small corner and drizzle on the strawberries in diagonal lines.