Mix the melted butter with crushed biscuits. Press down and come up on the sides of a 23cm/9 inch springform pan.

Bake in oven 180C/350F for 5-8 minutes, until slightly browned.

Remove and cool completely before adding the filling.

In a small saucepan, combine 200g/7oz chopped strawberries, sugar, cornflour and lemon juice over medium-low heat stirring frequently until the strawberries release their juices.

Use a potato masher to crush the strawberries until mostly liquid (its fine if small pieces are remaining).

Bring to boil stirring continuously until it thickens, remove from heat, transfer to another small bowl and leave to cool completely.

In a medium bowl, beat the philadelphia cream cheese, icing sugar and vanilla together.

In a separate bowl whip the Elmlea double cream until stiff, then fold into cream cheese mixture.

Spread evenly over the biscuit base. Refrigerate for an hour before adding the strawberry topping.

Once strawberry mixture has cooled completely stir in the remaining quartered strawberries.

Spoon over cream cheese layer, return to refrigerator and allow to set for at least 4 hours before slicing and serving.

Whipped cream piping is optional.

Enjoy!