Spoon a small part of the white filling in the prepared pan, over the crust.
Add about 1/3 of the strawberry mixture to the cheesecake filling and beat until well combined.
Spoon some of of the coloured filling over the white one, so that it covers it completely.
Add about half of the remaining strawberry mix to the cheesecake filling and beat until well combined. Spoon another layer of filling in the pan (it should be slightly more intensive pink than the previous layer).
Add the rest of the strawberry mix to the cheesecake. Beat well until combined. Pour/ spoon the rest of the strawberry filling in the pan.
Cover the cheesecake with cling film and let stay in the fridge for at least 4-6 hours.
Decorate with fresh strawberries before serving.