Yummy scrummy mummy's cheesecake

Crush digestives in a food processor or by hand using a rolling pin and a food bag.

Melt butter and pour into crushed biscuits. Scoop mixture into a tin lined with greaseproof paper, and press down with the back of a spoon to flatten. Leave to cool.

Melt the jelly, 10-15 seconds in the microwave.

Mix cream cheese, ice cream and melted jelly together in a bowl or food processor.

Add a handful of fresh fruit to the mixture, only pulsing it so when you slice the cake you can still see the small pieces of fruit.

Pour the jelly and ice cream mixture onto the biscuit base cover and stand in the fridge until the top of the cheesecake is firm to touch, usually an hour or two. Decorate with strawberries.