In a mixing bowl, combine the crushed digestive biscuits with melted butter until well mixed. Press the mixture evenly into the base of a 9-inch pie dish. Chill in the fridge for 30 minutes to set.

In a separate bowl, beat the cream cheese, icing sugar, and vanilla extract together until smooth and creamy.

In another bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Arrange the sliced strawberries on top of the cream cheese layer in a single, overlapping layer.

In a small saucepan, heat the strawberry jam over low heat until it becomes more liquid. Brush the warmed jam over the strawberries to glaze them.

Chill the cheesecake pie in the fridge for at least 4 hours, or until set.

Before serving, garnish with fresh mint leaves if desired. Slice and serve chilled.