Step 1

Blend the biscuits in a food processor until fine crumbs are ground. Combine crumbs with melted butter. Cover the bottom of a 9-inch springform with the mixture and put it in the fridge while preparing the filling.

Step 2

Puree the strawberries and sugar in the food processor or blender.

Step 3

Add in the cream cheese and blend until smooth.

Step 4

Pour in the cream and continue blending until your mix has thickened up well.

Step 5

Pour batter over the prepared crust, cover with plastic wrap, and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)

Step 6

Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.