Butter and line a 23cm loose-bottomed tin with baking parchment.
Put 250g digestive biscuits in a plastic food bag and crush to crumbs.
Transfer the crumbs to a bowl, then pour over 100g melted butter.
Mix thoroughly to combine.
Tip them into the tin and press firmly down into the base to for an even layer.
Chill in the fridge for 1 hour to set firmly.
Remove the vanilla seeds from 1 pod by slicing the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined.
Hold onto the tip of the pod, scrape out the seeds using the back of a kitchen knife and set aside.
Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer, food processor or by hand until smooth.
Tip in 284ml of double cream and continue beating until the mixture is thoroughly combined.
Scrape the creamy mixture over the biscuit base, working from the edges inwards and smooth the top.
Leave to set in the fridge overnight.
Bring the cheesecake to room temperature, about 30 mins before serving.
To un-mould, place the base on top of a can, then gradually pull the sides of the tin down.
Slip the cake onto a serving plate, removing the lining paper and base.
Slice fresh strawberries in half and dot them generously over the cheesecake along with a dusting of icing sugar and some fresh mint leaves.