Use a pastry brush to coat the inside of a 20cm springform cake tin with vegetable oil and then line the bottom with a circle of baking paper.
Place the digestive biscuits into a freezer bag and seal closed, making sure to squeeze all of the air from the bag. Using a rolling pin crush the biscuits until they form a sand-like crumb. If you don’t have a freezer bag to hand, then the same result can be achieved by placing the biscuits into a large bowl and crushing the biscuits with the end of the rolling pin, this will just take a little longer.
Place the 50g of dark chocolate and the butter into a large pan and melt gently on a low heat, stirring until everything has melted together. Remove from the heat and add your crushed biscuits to the pan, stirring throughly until the crumbs are evenly covered.
Press the crumb mixture into the bottom of the tin with the back of a spoon to form an even layer, then chill in the fridge while you make the filling.
Remove the leaves from any strawberries and cut around 150g of them in half vertically then place pointing upwards around the edge of the tin - the vegetable oil should help these to stick to the edges a little. If you have any strawberries left over you can add these to the next step.
Chop the remaining 250g of strawberries into smaller pieces, these will go into the cheesecake mixture.
Melt the white chocolate in a microwave in 30 second increments, stirring in between until melted.
Whisk together the cream in a stand mixeuntil it forms soft peaks.
Place the cream cheese, lemon zest, honey and vanilla extract into a separate large bowl and beat thoroughly. Fold in the melted chocolate and then the whipped cream until everything is fully incorporated.
Spoon the mixture carefully into the tin making sure not to disturb the cut strawberries, the level out evenly with the back of a spoon.
Cover and chill in a fridge overnight to allow the cheesecake to firm up.
Once firm and ready to serve, remove from the tin and place onto a plate or board, then cut the strawberries to decorate the top of the cheesecake.
Melt the 50g Lily O’Brien’s Dark Belgian Chocolate for the decoration in a microwave in 30 second increments, stirring in between until just melted, then drizzle over the top of the strawberries and cheesecake.