Crush biscuits and gradually add melted butter until it forms together and can be pressed into the bottom of your serving glasses.
In a mixing bowl add the silken tofu and berries reserving a little of the berry liquid for the gelatine. Mix well with stick blender then heat your berry liquid in microwave until it almost boiled. Dissolve the gelatine in the reserved juice then mix evenly through your tofu mixture
In another bowl whip the cream then fold it through the tofu berry mixture and spoon the cheesecake mixture into your glasses allowing enough room for your white chocolate ganache. Put your glasses into the fridge for 2 hours or until set.
Combine white chocolate and cream into a Stainless Steel bowl then melt over medium heat. Spoon the ganache over the top of your cheesecake and return to the fridge for half hour or so.