Prepare the Biscuit Base: Place the digestive biscuits into a freezer bag and crush them finely using a rolling pin until they resemble coarse sand. There should be no large chunks remaining. This creates a uniform base. Transfer the crushed biscuits to a medium bowl, pour in the melted butter, and stir well until every crumb is coated and has a slightly damp, golden hue.

Form the Base: Divide the buttered biscuit crumbs evenly between two small dessert glasses, ramekins, or a single 10cm springform tin. Press the mixture down firmly and evenly with the back of a spoon. You'll hear a slight crunch as they compact. This creates a sturdy foundation for your cheesecake. Place these in the fridge to chill for at least 15 minutes while you prepare the filling.

Whisk the Cream Cheese Mixture: In a large mixing bowl, combine the softened full-fat cream cheese, caster sugar, and alcohol-free vanilla essence. Using a hand mixer or stand mixer on a medium speed, beat the mixture until it is completely smooth, pale, and fluffy, with no visible sugar grains. The mixture should feel light and airy, and smell faintly sweet.

Whip the Double Cream: In a separate, chilled bowl, pour in the double cream. Using clean beaters, whip the cream on a medium-high speed until it forms soft peaks. Be careful not to over-whip; it should be thick and hold its shape but still be smooth, not grainy. It will look noticeably more voluminous and opaque.

Combine and Assemble: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula to carefully incorporate the cream, retaining as much air as possible, until the mixture is uniform, light, and wonderfully creamy. The colour will be a soft, inviting ivory. Spoon or pipe this creamy filling over the chilled biscuit bases, smoothing the tops with the back of a spoon.

Prepare the Strawberry Topping (Optional but Recommended): In a small saucepan, combine 75g of the sliced strawberries with the lemon juice and 1 tablespoon of caster sugar. In a separate small bowl, whisk together the cornflour with 2 tablespoons of cold water until smooth. Heat the strawberry mixture over a medium heat, stirring occasionally, until the strawberries start to soften and release their juices, creating a vibrant red liquid, about 3-4 minutes. Pour in the cornflour slurry and stir continuously. The mixture will thicken noticeably, becoming glossy and translucent. Remove from the heat and let it cool completely.

Chill the Cheesecakes: Cover the cheesecakes loosely with cling film and refrigerate for a minimum of 4 hours, or ideally overnight. The filling will firm up beautifully, achieving that classic cheesecake texture. When ready to serve, the surface will feel cool and firm to the touch.

Garnish and Serve: Before serving, spoon the cooled strawberry topping over each cheesecake. Garnish with the remaining fresh strawberry slices and a few fresh mint leaves. A light dusting of icing sugar is optional for an elegant finish. Serve immediately and enjoy!