Prepare a tin by lightly greasing a inch springform tin
Put digestives in a large resealable bag or into a large bowl and crush into crumbs with the end of a rolling pin/bottom of a glass
Pour the crumbs into a large bowl if a bag was used
Melt butter in a small microwaveable bowl and microwave in short 15 seconds burst, stir and continue until melted
Pour into the large bowl and mix with biscuit crumbs
Spoon biscuit butter mixture evenly into the prepared tin and press firmly down with the back of a spoon
Chill in the fridge for around 20 minutes/1hr?
Clean the bowl/ in a another bowl add cream cheese and vanilla essence and mix – whisk?
Sieve in the large bag of icing sugar and beat until…?
Add double cream and whisk until the mixture turns into soft peaks
Skip to Step 10 if no additional purée for the cheesecake filling was opted for during order
Make a strawberry purée by blending half of the strawberries (remove green tops) in a food processor/blender and sieve in small bag of icing sugar, purée again
Add half the purée into the cheesecake mixture and carefully fold in with a silicone spatula/spoon
Refrigerate the rest of the purée util later
Spoon the mixture over the chilled biscuit base and smooth evenly
Chill in the fridge for a 3 hours or until set
If no purée has been made use half the strawberries now (remove green tops) by blending in a food processor/blender and sieve in small bag of icing sugar, purée again until smooth- Refrigerate until needed
If purée was already made (and half used in cheesecake filling) skip to Step 13
Once the cheesecake is set decorate the top with the purée – either make/use a piping bag or use a spoon to make a swirl/pattern
Use the remaing strawberries to finish off the cheesecake look – either use a chopping board and sharp knife to cut the strawberries into slices or leave them whole
Store in the fridge covered