Step 1

Grease 23cm springform tin.

Step 2

Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined. Using hand, press biscuit mixture evenly over base of prepared tin, cover; refrigerate about 30 minutes or until firm.

Step 3

Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

Step 4

Meanwhile, beat cheese and condensed milk in medium bowl with electric mixer until smooth. Beat cream in small bowl with electric mixer until soft peaks form.

Step 5

Stir warm gelatine mixture into cheese mixture; fold in cream and chocolate. Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base. Cover; refrigerate overnight.

Step 6

Arrange strawberries on top of cheesecake; brush strawberries with combined jam and juice.