1 packet digestive biscuits
100 g butter
1 packet cream cheese
2 packets cream
8 sheets gelatine
200 g sugar
2 soupspoons strawberry jam
2 soupspoons water
Soak the sheets of gelatine in cold water.
Crumb the biscuits and add the butter. Knead well and line a baking tin.
In a bowl, whisk the cheese until it becomes creamy.
Beat the cream together with the sugar until it becomes firm, add the cheese and remove a portion: warm this and add the gelatine sheets. Stir until the gelatine dissolves.
Add to the first mixture and stir, pour over the biscuit base and chill.
Before serving, mix the jam with the water and place on top of the cheesecake. Decorate with strawberries.