Have ready a 23 cm, 9 inch springform cake tin.

Mix the biscuit crumbs and melted butter together and stir in 60 g of the Crunchie Bits. Press firmly into the base of the cake tin.

Put the Philadelphia, yogurt and cream together in a large bowl and whisk until thick and creamy.

Hull and roughly slice 400 g of the strawberries and put into a blender with the icing sugar and blend to a puree. Meanwhile soak the gelatine leaves in cold water for 5 minutes. Place the soaked leaves in a small pan and melt over a very low heat. Immediately stir the melted gelatine into the strawberry puree.

Whisk the puree into the cheesecake mixture and stir in 120 g of the Crunchie Bits. Immediately spoon the mixture over the cheesecake base and chill for at least 4 hours to set.

Just before serving remove the cheesecake from the tin and serve decorated with both the remaining strawberries and Crunchie Bits.