Base:
1. Line a cake tin with baking paper (Kristina used a 20cm x 20cm tin)
2. Crush up a packet of Swiss Crèmes. Melt butter and mix with the biscuits. Press firmly into the bottom of the cake tin and chill while you make the filling.

 
Filling:
 1. In a large bowl, beat the cream cheese until smooth. Add the caster sugar and vanilla and mix again.
2. Using the beater on slow speed, add the gelatine and mix until combined. Fold in the cream until just mixed.
3. Pour half of the mixture over the chilled base, then place the sliced strawberries on top. 
4. Cover with the remaining cheesecake mixture and chill for at least a few hours, ideally overnight.
 
Topping:
 1. Beat the cream, icing sugar and vanilla into a firm whip.
2. Remove the cheesecake from the tin and place on your serving plate.
3. Cover the top with the whipped cream, then add strawberries and chocolate (grated or melted) to decorate. Keep chilled until serving.

Serve and Enjoy!