Mix the crushed digestive biscuits with melted butter until evenly coated and crumbly-looking. Press this mixture firmly into the bottom of a prepared springform pan, then bake at 180°C for 10 minutes to set the crust. Let it cool while you prepare the filling.
In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. Add vanilla extract and mix to combine.
In a separate bowl, whip the cold heavy cream with a whisk until soft peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the fluffiness.
Gently fold in half of the sliced strawberries into the cream mixture, distributing evenly. Reserve the remaining strawberries for topping later.
Pour the cream cheese and strawberry filling over the cooled crust, spreading it into an even layer with a spatula. Arrange the remaining sliced strawberries on top, pressing them slightly into the filling for an attractive look.
Place the springform pan on a baking sheet and bake in a water bath at 160°C for 50-55 minutes. The edges should be set and the center slightly jiggly, with a smooth surface. Once done, turn off the oven and crack the door open to let the cake cool gradually in the oven for 1 hour.
Remove the cake from the oven and refrigerate, still in the springform, for at least 4 hours or overnight. This helps it set fully and develop flavor.
Garnish the cake with extra fresh strawberries and a light dusting of powdered sugar just before serving. Slice with a warm knife to get clean cuts and serve this vibrant, moist cake chilled for the best experience.
