Prepare Pan:

Invert the base of a 20cm/8″ springform pan and line with parchment paper. Lightly butter the paper and sides of the pan.

Make Biscuit Crust:

Blitz biscuits in a food processor into fine crumbs.

Add melted butter, cinnamon, brown sugar, and salt. Blitz again until the texture resembles wet sand.

Press crumbs into the base and sides of the prepared pan. Refrigerate until needed.

Bloom Gelatine:

Sprinkle gelatine over water in a small bowl and stir. Let sit for 3 minutes until rubbery.

Microwave for 15 seconds until just melted. Let cool for 5 minutes but ensure it’s still liquid.

Whip Cream:

Whip the cold cream with an electric beater until stiff peaks form. Set aside.

Make Cheesecake Filling:

In a large bowl, beat softened cream cheese and sugar until smooth.

Add vanilla, lemon juice, and cooled liquid gelatine. Beat just until combined.

Fold in ¼ of the whipped cream gently, then fold in the remaining whipped cream.

Assemble Cheesecake:

Pour filling into prepared crust and smooth the surface.

Refrigerate for at least 6 hours, or overnight, until fully set.

Serve:

Remove from pan and transfer to a serving plate.

Decorate with whipped cream and strawberries if desired.

Slice and serve chilled.