You will need:
150g Digestive Biscuits
600g Soft Cheese
100g Icing Sugar
284ml pot Double Cream
400g Punnet Strawberries/Raspberries
4 dessert spoons Strawberry/Raspberry Jam
Plastic food bag
1. Make the base
Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to the bowl, then pour in the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer.
2. Make the filling
Place the soft cheese and icing sugar into a bowl and beat with an electric mixer until smooth. Tip in the cream and continue to beat until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Cut the fruit into halves and combine gently with the jam. Add the fruit to the top.