Put the oats in a food processor and blitz to a flour-like consistency. Add the remaining base ingredients and blitz again until combined. Tip into a
Meanwhile, beat together all the filling ingredients except the icing sugar and strawberries, until thick and creamy. Spread over the cheesecake base, smoothing the top with a spatula. Chill for at least 2 hours in the tin.
Just before serving, carefully distribute the strawberries on top of the cheesecake and dust with the icing sugar. Release the cheesecake from the tin and serve.
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