Place the biscuits into a large freezer bag and remove the air before sealing. Using a rolling pin bash the biscuits until they are small even crumbs. Alternatively, place the biscuits into a food processor and blitz but its less fun.
425 g digestive biscuits
Transfer the crumbs into a mixing bowl with the butter and sugar and stir to combine.
65 g sugar, 115 g unsalted butter
Put the mixture into a serving dish (I use a 9” crinkle dish) and gently press down along the base and up the sides.
In a mixing bowl add the double cream and whisk until you achieve stiff peaks.
300 g double cream
Using a separate mixing bowl, add the cream cheese and sugar and lightly whisk until lovely and smooth.
700 g cream cheese, 100 g sugar
Add the sour cream, confectioners’ sugar, lemon juice and vanilla extract to the mixing bowl and whisk again until thoroughly combined.
60 g sour cream, 15 g confectioners sugar, ½ medium lemon, 1 tsp vanilla extract
Using a soft spatula, fold the whisked cream gently into the mixing bowl combining the filling ingredients. Be gentle as you want it to be airy and light.
Transfer the mixture into the now cooled base.
Using a thin knife, run it around the edge of the pan to release the cheesecake from the dish.
Once cool cover with clingfilm and place in the fridge for at least 4 hours but ideally overnight.
When ready to serve, sprinkle the chilled chopped strawberries over the cheesecake and enjoy.