Grease a 23cm loose-bottomed tin with baking parchment.
Put digestive biscuits in a bag and crush to crumbs Put the crumbs to a bowl, then pour over 100g melted butter.
Mix thoroughly until the crumbs are completely coated.
Tip them into the tin and press firmly down into the base to create an even layer. Use the bottom of a glass to level it out and push it down
Chill in the fridge for 1 hr to set firmly.
Scrape the vanilla seeds from the pod
Put 600g cream cheese, 100g icing sugar and the vanilla seeds in a bowl, mix until smooth.
Tip in the cream and continue beating until the mixture is completely combined.
Put the sliced strawberries around the edge of the tin
Take half the remaining strawberries and whizz with a little icing sugar . Pour this into the filling and swirl through .
spoon the filling onto the biscuit base
Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Decorate with remaining strawberries Leave to set in the fridge for a couple of hours or overnight
Servings 8