200 g digestive biscuits (or graham crackers)
75 g melted butter
300 g cream cheese
200 ml heavy cream
100 g powdered sugar
1 tsp vanilla extract
200 g fresh strawberries
2 tbsp sugar (for the strawberry topping)
Crush the biscuits, combine them with the melted butter, and then press the mixture into the bottom of a springform pan. Let it cool for ten minutes.
Blend vanilla, powdered sugar, and cream cheese until smooth. Fold the cream into the cream cheese mixture after whipping it until stiff peaks form.
Smooth the top of the cold crust with the filling. Pour the sugar-strawberries mixture over the cheesecake.
To set, place in the refrigerator for at least four hours or overnight. Before serving, garnish with more fresh strawberries.