250g digestive biscuits
*100g butter, melted
*Seeds from 1 vanilla pod
*600g soft cheese
100g icing sugar
*284ml pot double cream
For the topping
*400g punnet strawberries, halved and stoned
25g icing sugar
Base: Butter and line a 23cm loose-bottomed tin. Put the digestive biscuits in a plastic food bag and crush to crumbs. Place into a bowl and pour over the melted butter. Mix thoroughly so all crumbs are completely coated. Place into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
Filling: Beat the soft cheese, icing sugar and vanilla seeds in a bowl, until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Spoon the cream mixture onto the biscuit base, from the edges inwards ,make sure there are no air bubbles. Smooth the top of the cheesecake down and Leave to set in the fridge overnight.
Purée: Bring the cheesecake to room temperature 30 mins before serving. Blend half the strawberries with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.