Cheesecake

Preheat oven to 160°C fan bake. Line the bottom of a 22cm springform cake tin with baking paper.
In a food processor, add biscuits and process until you have fine crumbs. (If you don’t have a food processor, place biscuits in a strong plastic bag and bash with a wooden spoon.)
Add melted butter and cinnamon and process to combine. Tip biscuit base into prepared tin then spread and smooth out over the bottom and up the sides of the tin.
In food processor again, add cream cheese, sugar, eggs, vanilla, lemon zest and juice. Blend until smooth then pour filling over biscuit base. Place cheesecake in oven and cook for 1 hour.
Remove cheesecake from oven and set aside to cool in the tin. Refrigerate until ready to serve.

Cinnamon cream

In a mixing bowl, add cream and caster sugar and beat until soft peaks form. Gently fold through cinnamon and lemon zest (keep a little aside for serving).

To serve

Remove cheesecake from tin and transfer to a serving plate.
Top with a dollop of cinnamon cream (serve the remainder on the side) along with a sprinkling of lemon zest and freeze-dried strawberries (if using).