Method

• 1.
  Grease a 22cm springform cake pan.
• 2.
  Combine biscuits and butter, then press into base of pan.
• 3.
  Place gelatine in a bowl of cold water, stand for 5 minutes, then drain and squeeze out excess water. Return gelatine to bowl and pour over 1/4 cup (60ml) boiling water. Whisk with a fork until smooth, then cool slightly. Whiz cream cheese and sugar in a food processor until smooth. Add cooled gelatine and rosewater. Process to combine.

• 4.
  Whip cream with electric beaters until slightly thickened. Add cheese mixture, beat until smooth, then pour over crumb base. Cover loosely and chill overnight.
• 5.
  When ready to serve, warm jam in microwave for 30 seconds, then stir in strawberries. Slice the cheesecake and top with strawberry mixture.