Strawberry Cheesecake

Blitz the biscuit until it turns into crumbs then add 2-3 hands of water and mix to make the mixture clump. Press the mixture into the springform tin. Press a little up the sides to form a slight ridge. Now freeze in the freezer for 30-40 mins. Mix together with a hand mixer 12 strawberries, 1-1 ½ cup icing sugar and lemon juice (¾) in a bowl. Cover with clin and keep it in the fridge. Beat together the cream cheese, 2-3 cups icing sugar, vanilla extract and lemon juice ( 1 and ¼ ) in a bowl until smooth. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the freezer for 3 hours.Spread the strawberry spread on it and leave it in the fridge for another hour (or overnight).Unmould and serve.