Strawberry Cheesecake

Base:  

• 6 ozs Chocolate Digestive biscuits.
• 2 ozs Butter               

Topping:

• 4 ozs Philadelphia Cream Cheese (4 ozs)
• ¼ cup Icing Sugar            ( 3 ozs)
• ¼ pint Fresh Cream          ( ½ pt)
• ½ tin Strawberries     
• ½ tub of Strawberry Yoghurt

Method:

Crush digestive biscuits.

Melt butter, add biscuits and mix well. Place in an 8-inch pie dish and refrigerate for 1 hour.

Beat cream cheese and icing sugar together in mixer.

Whip cream and add crushed strawberries (well drained). Add to cream cheese and sugar and mix well. Stir in the yoghurt.

Spread over biscuit base and sprinkle with flake.

Decorate with strawberries and refrigerate for a few hours before serving.