Preheat your oven to 180°C.

Crush the digestive biscuits into fine crumbs using a food processor.

Melt the butter and mix it with the biscuit crumbs until well combined.

Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let it cool.

In a large bowl, beat the cream cheese and granulated sugar until smooth.

Add the vanilla extract and beat in the eggs one at a time.

Fold in the sour cream until the mixture is fully combined and smooth.

Pour the filling over the cooled crust and bake at 150°C for 60 minutes or until the center is set but still slightly jiggly.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Hull and slice the fresh strawberries and arrange them on top of the chilled cheesecake.

Warm the strawberry jam slightly and brush it over the strawberries for a glossy finish.

Garnish with fresh mint leaves before serving.