Grind the biscuits with cocoa powder and brown sugar to a semi-fine powder. Melt the butter and add to the biscuit mixture. Mix well until the mixture becomes moist.

Spoon the mixture into the glass and press it firmly and evenly using the back of the spoon. Refrigerate till we prepare the next layer.

Beat the cream cheese and sugar on low-medium speed until smooth. Set aside.

In a bowl take the cream and whip it until medium peaks. Set aside.

In a saucepan add strawberries, water and sugar. Cook on medium heat until the strawberries are soft. Transfer to a blender and puree it.

Return the puree to the saucepan and sprinkle the agar-agar powder. Cook on low heat and keep stirring until the powder is completely dissolved.

Add this puree to the cream cheese mixture and beat on low speed until well incorporated. Add the whipped cream and fold gently.

Pour this mixture immediately into the glasses and refrigerate for 20-30 minutes or until set.

In a saucepan add strawberries, water, sugar and vanilla extract. Cook on medium heat until the strawberries are soft. Transfer to a blender and puree it.

Return the puree to the saucepan and sprinkle the agar-agar powder. Cook on low heat and keep stirring until the powder is completely dissolved.

Spoon this mixture immediately on top of the cream cheese layer. Refrigerate for about 3-4 hours or overnight.