Strawberry cheesecake with chocolate base

Mix together the crushed biscuits and melted butter and spoon the mixture into a round cake tin lined with baking paper. Push down the crumbs firmly and evenly and chill for 15 mins.

Put the mascarpone, cream cheese, vanilla extract, lemon juice and sugar in a bowl and stir well together with a spoon.

In a separate bowl whip the fresh cream until firm and carefully stir into the cheese mixture to combine.

Drain any residual juice of the strawberries, chop them into quarters and stir into the cheese mixture.

Spread the cheese mixture on top of the biscuit base and return to the fridge to set.

Crush the remaining biscuit and sprinkle on top of the cake for decoration.