Strawberry Cheesecake

I have tried several 'oven-baked' cheesecakes, none of which were very successful, so I found this recipe and it works a treat! A guaranteed winner every time!

1. 1

   *When making the base for a cheesecake, the amount of butter should always be half the amount of biscuits
   
   Start by greasing and lining a 7" springform cake tin
   
   Then blitz the Biscuits until they resemble crumbs and put into a bowl with the melted Butter
   
   Mix together until all the Biscuit is coated in the Butter and then press into the prepared tin
   
   Chill this in the fridge for at least 30 minutes
   
   For the filling:
   
   Put the Jelly into a bowl, it doesnt have to be broken into cubes, and pour over boiling water until the Jelly is just covered
   
   Let the Jelly dissolve, but make sure you stir it frequently otherwise it will set at the bottom
   
   Whilst this is dissolving, mix together the Cream cheese and Icing sugar and add the Jelly, gradually, once dissolved
   
   Pour this mixture over the Biscuit base and chill in the fridge over night