Vanilla Cheesecake

1. Grease and line a 23cm loose-bottomed tin with baking paper.

Base

1. Crush 250g digestive biscuits into crumbs or blitz in a food processor.
2. Transfer into a bowl and mix with melted Koko Spread.
3. Mix thoroughly until the crumbs are completely coated. Tip mixture into the prepared tin and press firmly down into the base, creating an even layer.
4. Chill in the fridge for 1 hr to set firmly.

Filling

1. Remove the vanilla seeds from their pod. (Slice the pod in half lengthways, leaving the tip intact. Holding onto the tip, scrape out the seeds using the back of a knife.)
2. Mix Koko Soft Cream Cheese, icing sugar and vanilla seeds in a bowl. Beat with a mixer until smooth.
3. Mix Koko Plain Yogurt into the filling until completely combined.
4. Spoon the filling onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with a spatula.
5. Leave to set in the fridge overnight.
6. Bring the cheesecake to room temperature about 30 minutes before serving and decorate with fresh strawberries.