Pulverize 200g digestive biscuits in a food processor until you have coarse crumbs, then add 70g melted butter, process again for 10 seconds to mix well,
then tip into a 20cm springform cake tin and press down well with the back of a spoon. Chill in the refrigerator for 30 minutes. Meanwhile, liquidise
200g strawberries in a food processor. Use a hand mixer to beat 500g full fat cream cheese together with 100g icing sugar until smooth. Stir in the
strawberry purée and a tsp vsanills extract. Whisk 300ml double cream to soft peaks and fold this into the strawberry mixture. Pack this mixture into
the springform tin, smooth the top and chill overnight. When ready to serve, run a thin knife around the inside of the tin, release the sides and transfer
the cheesecake to a serving plate. Decorate with halved strawberries.