Tip the crushed digestive biscuits into a bowl and mix in the melted butter (you can crush the biscuits in a food processor, or wrapped in a tea towel with a rolling pin).
Spoon the buttery crumbs into a round loose-bottomed or spring form cake tin. Press down with the back of the spoon to form an even layer. Chill in the fridge for 10 minutes.
Pour the condensed milk into a large bowl. Add the soft cheese and whisk together.
Mix in the lemon juice until the mixture thickens. Pour onto the chilled base and gently level the top. Chill in the fridge for at least 2 hours.
When ready to serve, gently run a knife around the edge of the cheesecake and carefully remove from the tin. Place on a serving plate.
Mix the halved strawberries with the jam (you may need to beat the jam to loosen first) and spoon over the cheesecake to serve.
Cook's tip: For best results always put the strawberries on just at the last minute before serving. The base and filling can be made ahead and chilled overnight if preferred.