Crush the Digestive biscuits into fine crumbs. You can do this in a high-power blender or food processor, or use a heavy rolling pin. Try to make them as fine as possible.

Add the biscuit crumbs to a large bowl along with the melted margarine. Mix well until evenly coated.

Press the buttery crumbs into the bottom of a 9-inch springform tin. Make sure to pack them firmly into place to prevent crumbling later on.

Place it in the fridge while you prepare the filling.

In a large bowl, mix together the cream cheese, icing sugar and vanilla extract until smooth.

Add in the double cream and use an electric whisk to mix it in. Keep whisking for a minute or two until the mixture becomes thick and holds firm peaks.

Fold in the chopped strawberries.

Spread the filling over the biscuit base then place it in the fridge to set overnight.

Once the cheesecake has set, remove the sides of the springform tin. Use a cake slice or similar to gently dislodge the cheesecake from the bottom of the tin, then carefully transfer it to a cake stand or plate.

Add the jam to a bowl and mix well to loosen it. Stir the chopped strawberries into the jam.

Put the jammy strawberries on top of your cheesecake and enjoy!