1.

2. 1. Crush the digestive biscuits in a food processor until they resemble fine crumbs.

3. 2. In a bowl, mix the biscuit crumbs with the melted butter until well combined.

4. 3. Press the mixture into the base of a 9-inch springform pan to form the crust.

5. 4. In a separate bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth.

6. 5. In another bowl, whip the heavy cream until soft peaks form.

7. 6. Gently fold the whipped cream into the cream cheese mixture until well combined.

8. 7. Add the sliced strawberries and gently mix to distribute throughout the filling.

9. 8. Pour the cheesecake filling over the crust in the springform pan and smooth the top.

10. 9. Refrigerate for at least 4 hours or overnight until set.

11. 10. To serve, remove from the springform pan and garnish with extra strawberries on top.

12.