Preheat oven to 180°C (350°F) for 10 minutes.

Crumble digestive biscuits into a coarse mixture.

Add melted butter to the biscuit crumbs and mix until it resembles wet sand.

Layer the biscuit mixture onto a rectangular ceramic tray and press tightly to create an even, uniform layer.

Refrigerate the crust for 10 minutes.

In a mixing bowl, combine cream cheese, sugar, egg, and vanilla extract.

Use a hand blender to blend the mixture until fluffy and thick.

Add flour and beat again for 2 minutes.

Add strawberry compote and swirl it into the cream cheese mixture.

Pour the cheesecake batter over the prepared biscuit crust and spread evenly.

Bake in the preheated oven for 30 minutes, or until a golden brown layer forms on top.

Remove from the oven and let it cool completely.

Refrigerate for about 1 hour.

Cut into bars and serve as a snack or dessert.