Chocolate Strawberry Cheesecake

1. Grease or line the base of a 23 cm springform cake tin (or as close to that size pan as you have).

2. Blend the cookies in a food processor. When your cookies are crumb-like, add the butter into the food processor with the cookies and process until well combined. Press into the base and up the sides of the prepared cake tin. Put it in the fridge to chill.

3. In a large bowl using a mixer, beat the cream cheese and sugar until light and fluffy and until there are no clumps of cream cheese.

4. Break up the chocolate and place it in a heat proof bowl over a saucepan with a small amount of simmering water (a double boiler). Add the liquid cream, stir and heat until melted and smooth.

5. Add the chocolate mixture to the cream cheese mixture and mix well to combine.

6. Fold in the whipped cream, pour mixture over the chilled base, smooth the top, cover, and refrigerate for at least 2 hours, until set.

7. Garnish with the strawberries before serving.