• Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
• Blitz the gluten free shortbread biscuits in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine. Pour out the biscuit mix into the lined tin and press firmly into the base until it is level. You can pop this in the fridge while you make the topping.

For the cheesecake topping

• Add the cream cheese, vanilla extract and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
• Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
• Roughly chop the strawberries small chunks and then add to the mixture. Fold in using a spatula until they are evenly distributed - try not to knock too much air out of the mixture.
• Spoon the mixture onto the biscuit base and spread it evenly using a spatula, ensuring there are no air bubbles.
• Set in the fridge for at least 8-10 hours - preferable overnight. Carefully remove the cheesecake from the tin and serve chilled from the fridge, decorated with extra strawberries.