In a grinder or food processor add the digestive biscuit and blitz until finely powdered. Dump it into a bowl.
Now add the melted butter into the crushed digestive biscuits and mix till it looks like wet sand.
Press this mixture into a 7-inch round spring form pan. If you want you can keep a single even layer at the bottom or you can also press it up along the sides to make a wall to hold the cheesecake filling. It is a matter of preference.
Keep this pan in the freezer while you prepare your filling.
Topping: (Can also be done previous night)
Slice the strawberries as big or small as you like, put them in a plastic or glass bowl and add the sugar.
Cover and set it aside for 2 hours or upto overnight in the fridge
Preheat your oven to 160C.
Add the room temperature cream cheese and both fruit reductions (check notes above for reduction recipe). Using a whisk, mix really well.
Now add the sugar, cream and condensed milk and mix again.
Lastly sift in the flour into the cream cheese mixture along with the food colour if using. Mix well until combined.
Pour this filling into the prepared crust.
Bake the cheesecake for roughly 45-60 minutes depending on your oven. When the cheesecake has a slight jiggle in the center, turn the oven off and let the cheesecake stay inside the oven for around 40 minutes to 1 hour with the oven door closed.
Now take the cheesecake out of the oven and let it cool down on the kitchen counter for 30 minutes and then refrigerate it so that it cools completely.
Minimum refrigeration time 3-4 hours, ideally overnight.
To serve, top with the prepared topping, strain the strawberries and add it on top of the cheesecake. You can use the juices as a sauce for individual cheesecake slices. - Read notes above