Method
1 Grease a 22cm-round springform cake tin.
2 Remove and discard cream filling from biscuits. Process biscuits until finely crushed. Add butter; process until combined. Press mixture over base and three-quarters of the way up the side of prepared tin. Refrigerate while preparing Filling.
3 To make the filling heat cream cheeses, sugar, vanilla and cream in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, until combined. Stir in chocolate.
4 Pour Filling into biscuit crust; place tin on an oven tray.
5 Cook in a moderate oven, 180oC, for about 1 hour or until mixture is set. Cool cheesecake in oven with door ajar. Refrigerate, covered, overnight.
6 Before serving, top cheesecake with strawberries; brush with warm jelly. Refrigerate for 30 minutes.