Method Prep:20min › Extra time:8hr › Ready in:8hr20min
Blend digestive biscuits until they are crumbs, or put them into a food bag and bash with a rolling pin. Tip into a bowl.
Melt the butter and add to crumbs making sure all the crumbs are coated.
Add the mix to a 23cm tin (loose-bottomed one is perfect) and press crumbs down evenly on bottom. Chill in the fridge for an hour.
Remove seeds from vanilla pod and put into a bowl. Add soft cheese, 100g icing sugar and cream to bowl and mix well.
Spoon mixture onto chilled biscuit base evenly and return to fridge for another hour to chill.
Place gelatine sheets in cold water for 5 minutes, till softened.
Blend just over half of the strawberries with icing sugar until smooth. Heat in a pan, but do not boil. Squeeze out the excess water from the gelatine and add to warm sauce, stir until completely dissolved. Remove from heat and let the sauce drop to room temperature.
Remove the chilled cake from fridge and pour the cooled sauce over the top of the cake. Decorate the cake with remaining strawberries.
Cover with cling film and chill overnight or until the sauce has set