Strawberry cheese cake

To say that we all like cheesecake is a bit of an understatement. We love it, we adore it, we more than adore it. But all the cheesecakes we've had have been store bought. I always knew it could be replicated at home, but never thought to do so, till I found this really easy recipe. When I actually started making it, however, I found a whole bunch of loopholes in what was supposed to be a "fool proof" recipe. So I just made the changes that common sense required. And the result was fairly good.

12 Marie biscuits
2 tbsp butter
200gms beaten fresh cream 

100gms beaten hung curds 

6 tablespoons castor sugar
1 1/2 tsp geletin 

1 1/2 cups strawberries, cut into small pieces

Method
Crush the Marie biscuits into a fine powder (use a rolling pin), add the butter, and mix well. Spread at the bottom of the serving dish (line it with oil first), pat till it is smooth, and keep in the fridge for about 20 minutes to give it time to set.
Meanwhile, mix the cream and the hung curds well, with 4 tbsp sugar.
Dissolve 1 tsp geletin in 1 tbsp warm water, and mix it with the cream. Add a few chopped strawberries, and pout it onto the base, and put it in the fridge to set for about an hour.
Heat the strawberries with a little water and 2 tbsp sugar. Lightly crush the strawberry with a spoon. Dissolve the gelatin, pour the mixture over the mixture, and leave it to set.
Serve garnished with strawberries.