Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin, or use a food processor.

Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all of the melted butter.

Empty the biscuit butter mixture into the cake tin, and press down with the back of a spoon ensuring all the base is covered evenly with the mixture. Then pop into the fridge for at least one hour.

Mix the cream cheese, vanilla extract and icing sugar together by hand.

Using a stand mixer with a whisk attachment or a hand help whisk beat the cream until it forms stiff peaks.

Gradually fold the whisked cream into the cream cheese mixture until well combined.

Pour the vanilla cream cheese layer on top of the biscuit base and pop back in the fridge for at least 4 hours, but best left overnight.

Cut off the tops and chop up 150g of the strawberries and place them in a blender, blitz until smooth.

Sprinkle the gelatine onto 120ml hot (not boiling) water and whisk until dissolved.

Add the dissolved gelatine into the other ingredients and whisk again until combined.

Spoon the mouse on top of the cheesecake and pop back into the fridge to set for at least 4 hours, but best left overnight.

Once the mousse layer has set, completely carefully remove the cheesecake from the tin and slide the piece of greaseproof paper out.

Cut the strawberries in half and decorate the top with them.

Slice up the cheesecake and serve immediately.