Crush your gluten free digestives. Either do this with a food processor or in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits.

Melt your butter - I do this in the microwave.

Pour your melted butter into your crushed biscuits and mix together.

Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly.

Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)

Melt your white chocolate, either in the microwave or over a ban marie. Leave to cool.

To make your cheesecake filling mix together your cream cheese, icing sugar and vanilla extract. I use my KitchenAid to do this on a low/medium setting for only about 10-20 seconds. You could you an electric hand mixer too - I find this works really well.

Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!)

Pour in your melted white chocolate and mix in briefly to combine. Ensure the white chocolate is melted but also cool - you don't want hot melted chocolate!

Fold through your chopped fresh strawberries.

Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.

To decorate place some white chocolate chunks, strawberries and also grate some white chocolate on top.

Keep refrigerated until serving and if you have leftovers. Enjoy!