Add the strawberry purée and milk to your glass, then stir to combine. Add the espresso, then top with ice. Top with a layer of the cheesecake foam, then add the garnish.
Cheesecake Cold FoamAdd all of the ingredients to a mixing bowl or cup. Using a hand mixer, mix on low to start incorporating the ingredients. Whip at a faster speed until you get a consistency that is slightly pillowy, yet still pourable.
Strawberry PuréePlace all the ingredients in the bowl of a food processor or blender. Purée for 1 minute. Using a rubber spatula, reincorporate the bits on the side of the bowl and process for another minute (or until smooth). Transfer to an airtight container. Will keep in the refrigerator for 5 days.
