• 200g strawberries, hulled and sliced, plus extra to decorate
• 50g caster sugar
• 400g Digestive biscuits, crushed
• 200g butter, melted
• 1 x 135g packet of strawberry jelly
• 4 tbsp boiling water
• 200g full-fat cream cheese
• 400ml double cream
• To decorate:
• Whipped cream

1. Combine the strawberries and sugar in a saucepan over a medium heat. Bring to a gently simmer and cook, stirring frequently, for 10-15 minutes until the sugar has dissolved and the sauce is thick and jam-like. Remove from the heat and leave to cool.
2. Stir the biscuits and butter in a bowl until it resembles wet sand. Press into the bottom of a 23cm springform tin. Refrigerate for 30 minutes to set.
3. Place the jelly in a bowl and pour over the water, stirring to dissolve. Set aside and leave to cool slightly.
4. Use an electric whisk to beat the cream cheese with half of the strawberry jam mixture for 3-5 minutes until combined.
5. Beat in the cream and jelly mixture until incorporated.
6. Pour the mixture into the biscuit base and allow to set in the fridge for at least four hours, or overnight if possible.
7. Remove the ring from around the sides of the cheesecake and transfer to a serving plate. Top with the remaining strawberry jam mixture, fresh strawberry slices and whipped cream.