1 ¼ C. Digestive biscuits (crushed to crumbs)
75G. Butter (salted, melted)
800G. Cream cheese (softened)
1T. Vanilla essence
¾ C. Thick cream
⅓ C. Strawberry Jam (seedless)
Combine the biscuit crumbs and melted butter in a bowl. Mix well and spoon this mixture into the base of an 8 inches spring form tin, pressing the biscuit well into the base.
Spoon the soft cheese into a large bowl and soften it with a spoon. Add the sugar, cream, flour and vanilla extract. Mix well until all the ingredients are evenly combined.
Now add eggs into the cake mixture one at a time and stir. Pour this mixture over the top of the biscuit base.
Gently drop small spoonfuls of jam over batter; cut through batter several times with knife to create a marble effect.
Bake for 40 minutes at 160 degrees. Cool completely. Refrigerate at least 4 hours or overnight. Cut into pieces to serve and store leftover cheesecake in refrigerator.