First let's make the base. Place the biscuits into a ziplock bag and seal. Using a rolling pin smash them until they are a nice fine dust. Pour into a large bowl. Melt the butter and pour into the crumbs and add the cinnamon. Mix together until nicely combined.

Take a spring form tin (8"-10" wide) and grease the sides with butter. Invert the circle base so it's upsidedown inside the tin so the edge/rim isn't inside, this will give the base a neater finish once baked and removed from the tin. Pour the crumb mixture in and pat it down neatly and firmly until flat and up to all the edges.

Preheat your oven to 160. In a large mixing bowl add in the cream cheese and Greek yogurt. Whisk until smooth, this should take about 10 seconds. Next add in the flour, mix again for another 5 seconds. You don't want to overwork the mixture.

Next add in the zest, sugar, and vanilla essence. Mix for another five seconds. Then add in the eggs one by one, beat them in separately for five seconds each until a smooth golden batter is made.

Place in the fridge for at least 4 hours, or overnight to set firm. Make the strawberry topping by adding the jam to a medium saucepan and melting then remove from the heat. Add in the whole strawberries. Mix through the melted jam gently. Leave to cool for a couple of minutes then spoon the mixture on top of the cheesecake. Decorate and arrange the strawberries on top as you wish. Release from the tin and then either serve right away or keep in the fridge until ready to serve.

The cheesecake will keep well for 4-5 days in the fridge and can also be placed into tupperware and frozen to defrost for another day. Enjoy! :)