For base: 8oz (200g) digestive biscuits, 1 teaspoon cinnamon, 2 tablespoons caster sugar, 4oz (100g) melted butter

For cheesecake: 8oz (200g) cream cheese, 3oz (170g) caster sugar, 2 tablespoons lemon juice, 4floz double cream

1) Put the biscuits in a plastic bag and hit with a rolling pin until in crumbs.

2) Pour biscuits into a bowl.

3) Add melted butter, cinnamon, caster sugar and mix together.

4) Press the crumb mixture into the base of the container.

5) Beat the double cream until firm,

6) Beat the cream cheese sugar and lemon juice in a separate bowl.

7) Fold the cream cheese mixture into the cream.

8) Spoon on top of biscuit base.

9) Put strawberries on top if desired.

10) Cover with aluminium foil and freeze for 1 hour then store in fridge.