Pulverize 200g digestive biscuits in a food processor and mix in a tsp ground cinnamon and 100g melted butter.
Press into the base of a 23cm springform tin and bake for 10 minutes in a 180°C oven. Let cool. Now pulverize
600g strawberries to a purée in a food processor. Soften 4 sheets of gelatine in warm water for a few minutes,
squeeze out most of the liquid, then microwave for a minute in a couple of Tbs water to dissolve. Add this
to the strawberries, whizzing for another minute or so. Whip 600 ml double cream to soft peaks and fold in the
strawberry mixture. Pour into the springform pan and chill for several hours to set. Meanwhile hull and halve
another 300g strawberries and sprinkle over a Tbs or two of caster sugar and let macerate for an hour. Whip another
200ml double cream with a Tbs icing sugar to stiff peaks and pipe in a ring around the edge of the cheesecake.
Fill the centre with the macerated strawberries and chill until ready to serve.