Preheat the oven to 180C (160C fan, 355F). Grease a loose-bottomed, nonstick, 20cm (8 inch) tin.

Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a fairly fine crumb.

Melt the butter and add to the biscuit crumb. Mix briefly to incorporate the butter.

Straight away, before the butter cools, tip the biscuit mix into your tin, then press the mixture into the bottom and up the sides of the tin. You can use a tumbler to help you press it firmly into place. The top edge doesn't need to be neat as this will add to the final look.

Put the tin in the oven for 5 minutes, then remove and place on a wire rack to cool while you make the filling.

Put the cream cheese, double cream, vanilla, eggs, plain flour, and caster sugar in a bowl. Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.

Pour the filling into the prepared case.Bake for 1.5 hours mins until firm. When shaken, it should wobbly but not ripple.

Stand the baking sheet on a wire rack to allow your cheesecake to cool in the tin. Once cooled, cover and chill overnight.

Chop 100g of the strawberries into small pieces. Slice the remaining 150g into quarters.

Put the finely chopped strawberries, sugar, cornflour and lemon juice in a pan and add 25ml (5 tsp) of water in a non-stick pan.

Place the pan over a medium heat and bring to the boil. Reduce to a low simmer and cook for 3-4 minutes until the strawberries have broken down in a thick syrup.

Run the syrup through a sieve and return to the pan (save the small amount of pulp you have left to enjoy with yogurt or oatmeal.

Add the quartered strawberries to the syrup. Stir through and set aside to cool completely.

After chilling, your cheesecake should be firm and ready to serve. Stand the tin on a can or similar and gently ease down the sides, then transfer to a serving board.

Spoon the strawberries on top.

Slice with a sharp knife to serve, wiping between cuts for a neat finish.