1.To make the base, butter and line the loose bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1hr to set firmly.
2.slice the vanilla pod in half length ways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod. Scrape out the seeds using the back of a kitchen knife.
3.Place the cream cheese, icing sugar into a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture into the bisciut base, starting from the edges and working inwards, making sure there are no air bubbles. Smooth the top of the cheese cake with the back of a dessert spoon or a spatula leave to set in the fridge.
4. Bring the cheese cake to room temperature about 30 minutes before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate removing the paper, mix 1/2 the strawberries with an electric mixer and add icing sugar with 1 tsp of water. Then place the remaining strawberries on the top and then pour the mixture on the top.
250g chocolate biscuits
100g butter, melted
1 vinilla pod
600g cream cheese
100g icing sugar
284ml double cream
400g punnet of strawberries, halved
25g icing sugar