Step 1: 1. put the digestives in the food processor to make crumbs.
Step 2: 2. Add in the butter & blend until it is distributed evenly throught the digestive crumbs.
Step 3: 3. distribute the mixture evenly into a tart tin and squash down. Place in the fridge.
Step 4: *tip* low fat spread wont harden as well as real butter so the base may be a bit crumbly but it will still taste great!
Step 5: 4. whisk a teaspoon of vanilla essence and the honey into the cream cheese.
Step 6: 5. Once the base has set use a spatula to distribute the cream cheese mixture evenly on top of the biscuit base. Place back in the fridge.
Step 7: 6. remove the stalks and leaves from the strawberries and cut in half.
Step 8: 7. Place in a bowl and sprinkle over about 1 – 2 teaspoons of powdered sweetener, mix the strawberries up so that they are all coated. The juice from the strawberries should dissolve the sweetener and it will become a sticky glaze.
Step 9: *tip* you wont need to do this if the strawberries are sweet, only if they are bitter.
Step 10: 8. arrange the strawberries on top of the cheesecake and return to the fridge for about 30 minutes before serving.
Step 11: 9. Store in the fridge until eaten.