Make the biscuit base: Place the digestive biscuits in a sealed plastic bag and crush them with a rolling pin until you have fine crumbs with a few slightly larger pieces for texture. Alternatively, pulse them in a food processor. The crumbs should feel sandy when you rub them between your fingers. Pour the melted butter over the crumbs and stir until every particle is coated and the mixture smells richly buttery.

Press into jars: Divide the buttery crumb mixture evenly among four 250ml jars. Use the back of a teaspoon to press the crumbs down firmly and evenly — you want a compact, solid layer about 1.5cm thick. Place the jars in the fridge to set while you prepare the filling.

Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until it's completely smooth and there are no lumps whatsoever — this should take about 2 minutes. The texture will look glossy and feel silky on the spoon.

Add sugar and vanilla: Add the caster sugar and vanilla extract, then beat for another minute until the mixture is light, fluffy, and pale in colour. You'll notice it becoming airy and slightly thicker.

Whip the double cream: In a separate bowl, whip the double cream until soft peaks form — when you lift the beaters, the cream should hold its shape but still be soft and billowy, not stiff. Be careful not to overwhip, or the cream will turn grainy and eventually become butter.

Fold everything together: Gently fold the whipped cream into the cream cheese mixture using a spatula. Use a cutting motion through the centre, then fold the mixture over itself. Stop as soon as no white streaks remain — the final texture should be thick, mousse-like, and a uniform pale ivory colour.

Prepare the strawberry topping: Chop half the strawberries into small pieces and slice the remaining half. Place the chopped strawberries in a small saucepan with the icing sugar and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture becomes thick and jammy — it should look deep red and syrupy. If it's too runny, stir in the cornflour slurry and cook for another minute until thickened.

Assemble the jars: Spoon the cheesecake filling over the set biscuit bases, dividing it evenly. Smooth the tops with the back of a spoon. Spoon the strawberry topping over the filling, then arrange the sliced strawberries on top for a beautiful finish.

Chill thoroughly: Place the jars in the fridge for at least 4 hours, but overnight is even better. The filling will firm up to a sliceable, creamy consistency, and the flavours will meld beautifully.