Combine the crushed digestive biscuits and melted butter in a bowl until evenly coated.

Press the mixture firmly into the base of a springform cake tin. Place in the refrigerator while preparing the filling.

Finely chop the strawberries and place them in a sieve. Allow excess juice to drain completely. Discard the liquid and set the strawberries aside.

In a large mixing bowl, add the double cream, cream cheese, and sifted icing sugar.

Using an electric whisk, beat the mixture until it becomes very thick and holds its shape. The consistency should be similar to soft ice cream.

Gently fold the drained strawberries into the cheesecake mixture until evenly distributed.

Remove the chilled base from the refrigerator and spoon the filling over it.

Smooth the surface with a spatula.

Refrigerate the No Bake Strawberry Cheesecake for at least 4 hours, preferably overnight, to allow it to set fully.

Carefully remove from the tin and decorate with the remaining strawberries before serving.