Start by preheating your oven to 180 degrees Celsius.
For the crust, crush 200 grams of digestive biscuits into fine crumbs. Melt 100 grams of unsalted butter and mix it with the biscuit crumbs. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
For the filling, beat 500 grams of cream cheese until it is smooth. Gradually add 200 grams of sugar and continue to beat until well combined. Add 3 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
Pour the cream cheese mixture over the baked crust. Bake for 50 minutes or until the center is set.
For the strawberry topping, puree 500 grams of fresh strawberries in a blender. In a saucepan, combine the strawberry puree, 50 grams of sugar, and 1 tablespoon of cornstarch. Bring to a boil over medium heat, stirring constantly. Cook and stir until the mixture is thickened and clear. Cool completely.
Once the cheesecake is cooled, spread the strawberry topping over the cheesecake. Refrigerate for at least 4 hours before serving.