Graham Cracker Base:

1. In a bowl mix crushed graham crackers, cinnamon, 2 tablespoons of sugar
2. Add 125g butter (melted) and mix well
3. Pour mix into spring pan and spread mixture evenly
4. Press down firmly to create an even layer
5. Place in refrigerator to chill and set for at least 30 minutes

Cream Cheese Mixture:

1. Remove cream cheese from refrigerator and let it sit so it is room temperature and easier to mix.
2. In a bowl add the cream cheese and icing sugar
3. Slice the vanilla pod in half lengthwise and with the back of the knife scrape out all the vanilla seeds and add to the cream cheese and icing sugar.
4. Blend very well until smooth and fully mixed.
5. Once mixed add the double cream and mix well until smooth.
6. Spoon the mixture onto the graham cracker base.
7. Allow it to set in the fridge for a few hours.
8. Remove from refrigerator and remove spring side from spring pan
9. Allow to sit at room temperature for about 20 minutes before serving.
10. Add strawberry topping and garnish with fresh strawberries
11. Enjoy!

Strawberry Topping:

1. Using a food processor blend 2/3 of the strawberries and sugar blend until puréed
2. Add remain strawberries and add to the mixture and pulse the processor to that there are small chunks and strawberries in the mixture.