Method

Place 150g digestive biscuits in a food bag and crush. 

Combine with 90g melted butter and press into a 20cm loose bottomed spring form tin and chill. 

Soak 3 sheets gelatine in 3 tbsp water until softened. 

Beat 400g cream cheese, 75g caster sugar and 1 tsp vanilla in a large bowl until smooth. 

Whisk 150ml double cream until thick and fold into the into the cream cheese mix.

Warm the gelatine in a small pan, until melted – do not boil or it will not set the cheesecake - carefully fold into the mixture. 

Spread 250g strawberry jam over the base, then top with the cheese mixture.  Smooth the surface and chill for at least 3 hours. 

Make a coulis;

blend 200g hulled strawberries and sweeten to taste with icing sugar.  Halve another 200g strawberries and decorate the top.  Slice and serve with coulis.