Make the Crunch Topping: Preheat your oven to 180°C (160°C fan). In a medium bowl, rub the cold, cubed butter into the plain flour with your fingertips until it resembles breadcrumbs. Stir in the granulated sugar and the crushed freeze-dried strawberries.

Bake the Crunch: Spread the mixture evenly on a baking tray lined with parchment paper. Bake for 10-12 minutes, until it's crisp and a light golden colour. Remove from the oven and let it cool completely on the tray. Once cooled, break it up into small, crunchy pieces.

Prepare the Base: While the crunch cools, make the base. Blitz the digestive biscuits in a food processor until they form fine crumbs. Alternatively, place them in a bag and crush them with a rolling pin. Pour in the melted butter and mix until it resembles wet sand.

Form the Base: Tip the buttery crumbs into a 20cm (8-inch) springform tin. Press the mixture down firmly and evenly using the back of a spoon or a flat-bottomed glass. I find a glass gives a really compact, even finish. Place the tin in the fridge to chill while you make the filling.

Create the Cheesecake Filling: In a large bowl, beat the room-temperature cream cheese with the sifted icing sugar, vanilla extract, and lemon juice until smooth and free of lumps. It’s important the cream cheese isn't cold, or you might get a lumpy texture.

Whip the Cream: In a separate bowl, whip the cold double cream until it holds soft peaks. For a detailed guide on this crucial step, BBC Good Food has an excellent tutorial. Gently fold the whipped cream into the cream cheese mixture in two stages, being careful not to knock out the air.

Assemble Part One: Spoon the cheesecake filling onto the chilled biscuit base. Use an offset spatula or the back of a spoon to spread it into an even layer. Return the tin to the fridge to set for at least 1 hour before adding the next layer.

Make the Strawberry Layer: Place the quartered strawberries, caster sugar, and lemon juice in a small saucepan. Cook over a medium-low heat for 8-10 minutes, stirring occasionally, until the strawberries have broken down and the sauce has thickened slightly. Let it cool completely.

Final Assembly and Chilling: Once the strawberry sauce is cool, gently spoon it over the set cheesecake layer. Sprinkle the cooled strawberry crunch topping generously over the sauce. Cover the tin loosely with cling film and chill in the fridge for at least 4 hours, or preferably overnight, to allow it to set completely.