To make the cheesecake base put the digestive biscuits into a food processor and pulse until fine. Add in the melted butter and sugar and pulse to distribute evenly.
Take a 20cm patisserie ring or a deep loose bottomed cake tin without the base and line just the base with clingfilm on a board or plate that is flat and will fit in your fridge.
Press the biscuit mixture firmly into the base of the tin. I like to use a potato masher or a rolling pin to really compress the mixture right into the tin.
Take the strawberries, cut off the green stalk and slice similar sized ones in half. Place them pointy end up, cut side against the side of the metal ring until you have covered the whole inside of the ring/pan. You may have to squeeze in the last one to make it fit. Place the tin into the fridge to set.
Next make the filling, place the cream cheese, icing sugar, vanilla, and lemon juice into the bowl of a stand mixer and whisk until smooth and combined.
In a separate bowl whisk the cream until it holds soft peaks, then carefully fold it by hand into the cheesecake base. Spread this over the top of the cheesecake base, being careful not to move the strawberries.
Take the remaining strawberries and place them in a food processor along with the icing sugar, or blitz them with a stick blender until they make a smooth puree. Strain the puree through a sieve and then pour it over the top of the cheesecake. If you find that your puree isn't very vibrant, do add a few drops of food colouring, I had to.
Place everything in the fridge to set overnight. The next day use a blowtorch to gently prise the ring off the cheesecake.
The cheesecake can then be served straight away, or you can decorate it with strawberries or flowers of your choice.